Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add super firm tofu pieces and sear for about 3-4 minutes each side until golden and crispy. Transfer to a plate lined with paper towels.

In the same skillet, add another tablespoon of olive oil if needed, then add the diced yellow onion, minced garlic, and ginger. Sauté for 3-4 minutes until the onion is translucent.

Add shiitake mushrooms and sliced snap peas, cooking for an additional 3-5 minutes until tender and vibrant.

In a mixing bowl, combine cooked rice noodles, sautéed vegetables, crispy tofu, and scallions. Add peanut butter, chili crisp, coconut aminos, mirin, miso paste, and a splash of water. Toss for 2-3 minutes.

Plate the noodles and garnish with additional scallions and cilantro. Drizzle extra chili crisp on top if desired.