1. Remove your vegetables and cut them as shown below. Don't cut your rapini until after Step 2.

2. The first step is to blanch your rapini and cook your noodles. Bring a large pot of water to a boil. Once it's boiling, add the rapini and let it cook for 1 minute. Remove the rapini from the hot water and set it aside. DO NOT THROW OUT THE WATER. Bring the water back to a boil, then turn off the heat and add your rice noodles. Let them cook for approximately 8 minutes, until the noodles have no or little crunch when tasted.Strain off the water and run the noodles under cold water until they are cold to the touch. This will stop the cooking process. Set the noodles aside.

3. Heat a large pan with a splash of oil over medium-high heat. Crumble in your tofu and let it cook for 1 minute, stirring regularly. Next, add the diced shallots and cook for 3 minutes until they start to brown on the edges. Now that your rapini has cooled, give it a rough chop and add it to the pan. Let it cook for another 2 minutes. Next, add the rice noodles, green onions, and your sauce to the pan. Stir everything together and let it cook for approximately 5 minutes, stirring regularly. Your sauce should thicken up nicely and cling to the noodles.

4. Transfer the mixture to a bowl. Top it with a squeeze of lime juice and crumbled peanuts. Enjoy!