Follow these steps carefully for perfectly creamy noodles and crispy tofu:

1. Prepare the Tofu: Ensure your tofu is well-pressed. Cut the pressed block into uniform ¾-inch cubes. In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) until lightly coated. Sprinkle the cornstarch over the tofu and toss again gently until each piece is evenly dusted. This coating is crucial for crispiness. Avoid over-mixing, which can break the tofu.
2. Cook the Tofu: Heat the 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Once the oil is shimmering hot (a drop of water should sizzle), carefully add the coated tofu cubes in a single layer. Be cautious not to overcrowd the pan; cook in batches if necessary. Let the tofu cook undisturbed for 4-5 minutes per side, until golden brown and crispy. Use tongs or a spatula to carefully turn the cubes to brown all sides evenly. This process might take about 15-20 minutes in total for optimal crispiness. Once cooked, remove the tofu from the skillet and set it aside on a plate lined with paper towels.
3. Cook the Noodles: While the tofu is cooking, bring a large pot of water to a boil. Add your chosen noodles and cook according to the package instructions until al dente (slightly firm to the bite). Be careful not to overcook, especially with rice noodles, which can become mushy quickly. Before draining, reserve about ½ cup of the starchy noodle water – this can be useful later for thinning the sauce if needed. Drain the noodles well and rinse briefly with cold water if using rice noodles to prevent sticking.
4. Make the Peanut Sauce: While the noodles are cooking or the tofu is finishing up, prepare the sauce. In a medium bowl, combine the creamy peanut butter, warm water, low-sodium soy sauce (or tamari), fresh lime juice, maple syrup, rice vinegar, minced garlic, grated ginger, Sriracha (if using), and sesame oil. Whisk everything together vigorously until smooth and well combined. The warm water helps the peanut butter incorporate smoothly. The consistency should be pourable but thick enough to coat the noodles – like heavy cream. If the sauce seems too thick, whisk in a tablespoon or two of the reserved warm noodle water (or just warm water) until it reaches your desired consistency. Taste the sauce and adjust seasonings if necessary – add more lime for tang, maple syrup for sweetness, soy sauce for saltiness, or Sriracha for heat.
5. Combine and Heat (Optional but Recommended): You have two main options here:
   • Option A (Warm Sauce): Return the skillet used for the tofu to medium-low heat (no need to clean it unless there are burnt bits). Pour the prepared peanut sauce into the skillet and warm it gently for 1-2 minutes, stirring constantly. Don’t let it boil. Add the cooked and drained noodles to the skillet with the warm sauce. Toss gently but thoroughly until all the noodles are evenly coated. If adding extra vegetables like spinach or snow peas, you can toss them in here for a minute to wilt slightly.
   • Option B (Room Temp/Cold Sauce): In a large serving bowl, combine the cooked and drained noodles with the prepared peanut sauce. Toss well to coat. This method works well if you prefer the dish served at room temperature or are using noodles like spaghetti that hold up well without reheating in sauce.
6. Assemble the Dish: Divide the saucy noodles among serving bowls. Top generously with the crispy cooked tofu cubes.
7. Garnish and Serve: Sprinkle with your chosen garnishes. Chopped cilantro, chopped roasted peanuts, and sliced green onions are highly recommended for flavour and texture contrast. Add a lime wedge to each bowl for squeezing over just before eating. Serve immediately and enjoy the explosion of flavours!