• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil over high (use same for 4 servings).
• Meanwhile, cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any dirt.
• Thinly slice green onions.
• Peel, then cut carrot into 1/4-inch half-moons.
• Juice half the lime, then cut any remaining lime into wedges.
• Peel, then mince or grate garlic.

• Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
• In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
• Transfer tofu to a plate. Cover to keep warm.

• Reheat the pan over medium.
• Add carrots and 1/4 cup (1/3 cup) water. Cook for 2-4 min, stirring often, until water is absorbed.
• Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
• Transfer veggies to the plate with tofu.

• Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
  
• Reserve 1/4 cup (1/2 cup) noodle water. Strain and rinse noodles with warm water. 
  
• Return noodles to the pot. Add 2 tsp (4 tsp) oil, then gently toss to coat. 
• Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

• To a large bowl, add peanut butter, reserved noodle water and honey. Whisk until smooth.
• Add vegetarian oyster sauce, soy sauce and lime juice.
• Add veggies, tofu and sauce to the pot with noodles, then toss to combine.
• In the same pan used to cook veggies, heat 1 tbsp (2 tbsp) butter over medium.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)

• Divide tofu, veggies and noodles between bowls.
• Drizzle any remaining sauce from the bowl over top. 
• Tops bowls with eggs.
• Sprinkle green onions over top.
• Squeeze a lime wedge over top. 

If you've opted to add eggs, in the same pan used to cook veggies, heat 1 tbsp (2 tbsp) butter over medium. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)

Tops bowls with eggs.