Preheat oven to 400 F. Line tofu with paper towel or a kitchen towel and place on a plate. Place something heavy on top to drain water out of the tofu. Let sit for at least 10 minutes, or until the oven is heated.

Chop tofu into 1-inch cubes. Toss tofu with olive oil, salt and pepper and spread evenly on a baking sheet. Bake in the preheated oven for about 45 minutes, until crispy.

While tofu is in the oven, prepare vegetables. Roughly chop snap peas and bok choy. Add remaining 2 tablespoons olive oil to a large pan. Add vegetables and sauté for about 5-10 minutes, until soft and lightly charred. Set aside.

Bring a pot of water to a boil. Add brown rice noodles. Cook, stirring frequently, for about 5-6 minutes, until soft. Drain and set aside.

In a food processor or blender, combine soy sauce, peanut butter, maple syrup, water, apple cider vinegar and minced garlic. Blend until smooth.

Assemble stir fry: add brown rice noodles, crispy tofu and sautéed veggies to a bowl. Add peanut sauce and mix well to combine. Serve immediately.