Vegan Orange Peanut Tofu Satay Noodle Salad

0 First, cut your tofu into strips, then place in a single layer on some paper towels, top with more towels, and place something heavy on top. Press the tofu to get a good amount of liquid out for at least 15 minutes(the longer the better)
1 While the tofu is pressing, make the orange peanut dressing. Add all the dressing ingredients to a small mixing bowl, and whisk until everything is fully combined. It may take a minute to smooth out the peanut butter. Taste and adjust seasoning. Set aside. 
2 Now start boiling water for the rice noodles. 
3 While you are bringing the water to a boil, heat the oil in a non stick pan on medium high. Add the strips of tofu and sprinkle with a little salt and pepper. Let the tofu cook on each side for a 1-3 minutes until they are nice and golden brown. Rotate tofu only once it is brown on the side it is on. Flipping too soon could cause the tofu to stick. 
4 Add the noodles to the water whenever it is ready. Cook according to the package,( I used the preparation for a cold noodle dish. Cooking the noodles for 2 minutes, then draining and running under cold water). Remove from the water once done and set aside. 
5 Once the tofu is nice and brown, add 1/4 Cup of the orange peanut dressing to the pan. Turn off the heat and toss to coat the tofu. 
6 Let the noodles and tofu cool a bit. Then add the noodles, shredded veggies and tofu to a large bowl. Toss with the remaining dressing and top with chopped cilantro and peanuts if desired. Serve immediately or chill completely and serve really cold.