Peanut Veggie Noodles with Crispy Tofu Bites

for the bowl:
1-2 carrots

1 zucchini

1 onion

oil for the pan

1 tbsp soy sauce

1 tbsp maple syrup

⅓ cup frozen peas (50g), frozen edamame, or any other bean of choice, doesn’t have to be frozen

about 180g of noodles

for the peanut sauce:

2 ½ heaping tbsp peanut butter

1 tbsp soy sauce

juice of 1 lime

1 tbsp white wine vinegar

4-6 tbsp hot water, more if needed

salt, if needed

for the tofu:

1 block firm tofu (200g)

1 ½ tbsp cornstarch

¼ tsp salt spices of choice

1 tbsp oil for the pan (make sure to use non stick)

*2 servings