Drain the tofu and cover in towels to absorb the excess moisture (get out as much as possible so it has room to “re-absorb” the marinade.”
In a microwave-safe bowl, make the peanut sauce: combine 1/4 cup peanut butter, rice vinegar, 1/4 cup soy sauce, and garlic powder. Heat in the microwave for 1 minute.
Once the moisture from the tofu is removed (about 30 minutes wrapped in a towel), slice the tofu into bite-size pieces and dredge it in the marinade. Cover and allow to marinate in the refrigerator for at least 30 minutes.
While it’s marinating, in a medium pot on medium heat add the oil, garlic, and onions. Cook until the vegetables are translucent (about 4-5 minutes).
Add in the broth, 1/4 cup soy sauce, and rice vinegar; bring to a low simmer then turn the heat to low and add the 1/2 cup peanut butter and crushed red pepper.
Stir frequently until the sauce is completely combined. Remove from heat and set aside.
Prepare the rice noodles according to package, drain, and toss in 2/3 of the peanut sauce.
In a wok or skillet on high heat, add the frozen vegetables and cook for 2-3 minutes before adding in the marinated tofu. Cook for an additional 2-3 minute or until everything is thoroughly heated.
Prepare a large bowl: noodles on the bottom, veggies, and tofu in the middle, topped with 1/3 peanut sauce, and garnished with crushed peanuts and a pinch of crushed red pepper on top.
Serve warm. Leftovers can be refrigerated and taste just as good.
Thai Noodles with Peanut Sauce https://www.twistedtastes.com/entree/thai-noodles-with-peanut-sauce/