Begin by patting dry the super firm tofu to remove excess moisture. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 1-2 minutes. Once the oil is shimmering, add the tofu and sear each side for approximately 4-5 minutes until golden brown. Remove the tofu from the skillet and set aside.

In the same skillet, add a little more oil if needed, and reduce the heat to medium. Toss in 1 diced yellow onion and sauté for 3-4 minutes until they become translucent. Next, add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger, stirring continuously for about 1 minute until fragrant.

Stir in 1 cup of sliced shiitake mushrooms and 1 cup of snap peas, cooking for another 4-5 minutes.

While you sauté the vegetables, cook the rice noodles according to package instructions, usually around 4-6 minutes until tender but still firm to the bite. Drain and rinse them under cold water to prevent sticking.

In a mixing bowl, combine 1/2 cup of creamy natural peanut butter, 2 tablespoons of white miso paste, 2 tablespoons of coconut aminos, 1 tablespoon of mirin, and about 1/4 cup of water. Whisk until smooth and creamy.

Return the cooked tofu and the rice noodles to the vegetable skillet over medium-low heat. Pour the peanut butter sauce over the mixture, stirring gently to combine for about 2-3 minutes.

Plate generously and garnish with sliced scallions and a sprinkle of fresh cilantro. Drizzle additional spicy chili crisp over the top.