Preheat oven to 400°

Remove the tofu from the package and place in between 2 paper towels to squeeze out all excess liquid.

Dice the tofu into 1 inch cubes.

Place the cubed onto a baking sheet and drizzle with olive oil.

Bake the tofu for 30minutes, turning once halfway through.

This dehydrates the tofu and makes it crispy for the pad thai.

Meanwhile, heat the olive oil in a non-stick skillet over medium-high heat.  Add the minced ginger, sliced bell peppers and green beans to the skillet and saute until cooked through - about 10 minutes.

Add the tofu to the pan, then add 1 cup of the Thai Style Peanut Sauce.

Cook Rice Noodles according to package directions.

Remove the veggies and tofu from the pan and reserve on a plate while you scramble the eggs. Add the beaten eggs to the pan and mix until cooked through and scrambled.

Place the tofu and veggies back into the skillet.  Add the Rice noodles and drizzle more of the peanut sauce.  Stir well until combined.