Preheat the oven to 400°F and then line a baking sheet with parchment paper. Place the tofu in a large bowl and pour in the oil and tamari. Stir until the tofu is evenly coated then sprinkle the arrowroot (or cornstarch) on top and stir until well-combined. Spread the tofu out on the baking sheet and bake in the oven for 30 minutes, stirring half way through, until golden brown.

Meanwhile, prepare the peanut-lime dressing by combining all ingredients in a food processor or a blender and blending on high until smooth. Add water one tablespoon at a time to thin, if needed.

Next warm one tablespoon of oil over low to medium heat in a large pot then add the garlic and jalapeno. Cook for 3-4 minutes then turn the heat up to medium add 1/4 cup coconut milk. Allow the milk to warm for a few minutes then add the red bell pepper and sweet potato noodles and stir together. Cover with a lid and cook for about 5-7 minutes. I prefer my noodles with a little crunch but you can test the texture at this point and cook them longer if you prefer.

Next add the peanut-lime dressing, green onion, and tofu to the pot and stir everything together. Distribute into separate bowls for serving and top with fresh cilantro and chopped peanuts. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.