If you plan to serve over rice, cook the brown rice about an hour ahead of the time you want to eat. Boil two cups of water and add one cup of brown rice. Cover and simmer for about an hour until water is absorbed. If you plan to serve over brown rice noodles, follow the directions below.
Begin by making the peanut sauce. To a small bowl, add the garlic, peanut butter, tamari soy sauce, ginger, stevia or maple syrup, water, and lime juice. Microwave for 30 seconds and stir. If the peanut butter can smoothly be stirred in, you have heated long enough. If not, try another 30 seconds in the microwave and then stir the sauce again. (You can also heat on the stovetop if you prefer). If the sauce seems too thick, you can add a little water or more lime juice. Set aside.
Chop all vegetables.
Either press your tofu between a folded kitchen towel or use a tofu press to drain it. Even better, if possible, start with pre-pressed tofu (this is what I do). Cut your cube of tofu in half, wrap up and store one half in the refrigerator and then slice the half you will be using into small bite sized squares. Preferably, spray with a little non stick spray and cook in an air fryer for 15 minutes at 370 degrees. If you don't have an air fryer, spray a non stick pan with a small amount of non stick spray and cook the tofu over medium heat until lightly crisp. Turn the tofu slices over and repeat on the other side. Set aside.
Add the garlic, shallot, and vegetable broth or water to the non stick pan. Cook, over medium heat, until the shallot is translucent. As you cook, add more broth or water as necessary to keep the vegetables from sticking to the pan.
While the shallot and garlic are cooking, fill a large pot with enough water to cover the noodles, put on the lid, and bring to a boil over high heat.
Add the carrots, zucchini, snap peas, red bell pepper, and edamame to the pan with the shallot and garlic. Continue cooking, adding more broth or water as necessary, for about fifteen minutes, stirring frequently.
Meanwhile, when water is boiling, add the brown rice noodles and cook according to the package directions.
When the vegetables are soft enough to your liking (but still retain some crispness), remove from heat.
Check to see that the noodles are finished cooking and then drain.
To assemble: Divide the noodles between two plates, top each with half of the vegetable mixture and half of the tofu. Sprinkle a tablespoon each of green onions and peanuts over each plate and drizzle with peanut sauce. This recipe can easily be doubled, but you may need to cook the vegetables and/or tofu in two batches. Leftover peanut sauce goes great over rice or vegetables as a side dish.