Prepare/slice peppers and scallions. Set aside.
Heat up avocado oil in a nonstick pan on medium. Add in sliced peppers, chopped scallions, and carrots. Season with kosher salt. Toss and let cook for 10 minutes. Keep mixing every few minutes.
Boil a large pot of water for the noodles.
While vegetables are cooking, prepare the sauce. Add all ingredients (peanut butter, maple syrup, rice wine vinegar, chili flakes, soy sauce and boiling water) to a mason jar. Shake well and set aside. Give it a taste, if you want it to be sweeter, add a tad more maple syrup. If you want to be spicier add more chili flakes. If you want it to be thicker, add more peanut butter.
Using a paper towel or tea towel, pat the brick of tofu to absorb as much liquid as possible. Cut up into small cubes (about 1/2 inch).
Add in tofu to the pan with the vegetables and toss. Continue to cook for 5 minutes or until tofu heats up.
While tofu cooks, add noodles to the boiling water. Cook according to box instructions (typically rice noodles cook very fast and should be rinsed in cold water after).
Crack an egg into the vegetable/tofu pan and mix well.
When noodles are ready, add them to the mixture. Pour in the peanut sauce and toss well!
Serve hot with optional toppings like chopped scallions, crushed peanuts, chili flakes and a squeeze of fresh lime.
2 servings