Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
2 (12 oz) pkg extra firm tofu
Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.
Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.
10 oz flat rice (pad thai) noodles
Meanwhile, wash and dry the fresh produce.
4 baby bok choy
1 small bunch green onions (scallions)
2 red bell peppers
2 (1 inch) pieces ginger root
Trim bok choy and cut crosswise into 1-inch strips; place in a large bowl.
Trim green onions and cut crosswise into ¼-inch pieces; add to the bowl with the bok choy.
Trim, halve, seed, and thinly slice bell peppers; add to the bowl.
Peel and mince ginger and garlic; add to the bowl with the veggies.
2 cloves garlic
Preheat a large skillet over medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until starting to soften, 3-4 minutes.
4 tsp toasted sesame oil
Add coconut milk, soy sauce, and chili-garlic sauce to the skillet; stir to combine and bring to a simmer. Once simmering, reduce heat to low and cook until sauce thickens slightly, 3-4 minutes.
1 (13.5 fl oz) can coconut milk
¼ cup soy sauce
1 tsp chili-garlic sauce
Meanwhile, medium dice tofu.
Add noodles and tofu to the skillet; gently toss to combine. Continue to cook until heated through, 2-3 minutes.
Juice lime into the skillet, stir to combine, and remove from heat.
To serve, divide creamy noodles, tofu, and veggies between bowls. Enjoy!