Cook the rice noodles according to package instructions. Drain and toss with sesame oil to prevent sticking.

Heat oil in a pan over medium heat. Slice the tofu and fry until golden and crispy on both sides.

Arrange the rice noodles, red cabbage, carrot, cucumber, bell pepper, and edamame in a bowl.

Top with the crispy tofu. Sprinkle with chopped chives, sliced chili, and peanuts.

In a small bowl, mix together the peanut butter, lime juice, soy sauce, and a pinch of salt until smooth. If the sauce is too thick, add a little water to loosen it.

Drizzle the peanut sauce over the bowl before serving.