This dish is inspired by the Philippines and made with a new line of vegan sauces from Pulo Cuisine.
Heat 1 1/2 tablespoons of coconut oil in a pan on medium heat, then add the tofu cubes, sea salt, ground black pepper, and cumin.
Toss to coat the tofu evenly and fry for about 20 minutes. During the frying time, toss them every 2 minutes so they don't stick and so they get crispy on all sides. Set the tofu cubes aside while you prepare the rest of the dish.
Bring medium pot of water to a boil. Once boiling, add in the rice noodles and cook for approximately 6 to 8 minutes, or until al dente. Be sure to drain and rinse them under tap water and set them aside until the end.
In small saucepan heated to medium-low, combine the Pulo Kare Kare Toasted Peanut Sauce with tamari, Sriracha, lime juice, lime zest, and about 1 cup of the cilantro.
Meanwhile, in a large wok or pan, heat 1 1/2 tablespoons of coconut oil over medium heat and stir fry the broccoli, shredded carrot, and red pepper for approximately 5 minutes.
Add half of the sauce mixture, turn the heat to medium low and cook for another 2 1/2 minutes.
Add in tofu cubes, rice noodles, and the remaining sauce and toss to coat everything evenly. Garnish with fresh cilantro, chopped peanuts, and a lime wedge for each bowl or plate.