Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes to remove excess water. Cut into 1-inch cubes and toss with 1 tbsp soy sauce and 1 tsp cornstarch for crispiness.

Cook the noodles according to package instructions until al dente, about 5-7 minutes. Reserve 1/2 cup of noodle cooking water, then drain and rinse under cold water. Set aside.

In a skillet over medium-high heat, add 1 tbsp vegetable oil. Fry the tofu cubes for 3-4 minutes per side until golden and crispy. Remove from the pan and set aside.

In the same skillet, add a drizzle of oil if needed. Sauté minced garlic and ginger for 1 minute until fragrant.

Whisk together peanut butter, remaining soy sauce, rice vinegar, sesame oil, honey, sriracha, and 1/4 cup reserved noodle water in a bowl to make the sauce. Pour into the skillet and heat for 1-2 minutes, stirring until smooth. Add more noodle water if too thick.

Add the cooked noodles, crispy tofu, julienned carrots, and sliced cucumber to the skillet. Toss everything together over low heat for 2 minutes until well coated and heated through.

Remove from heat and serve immediately, garnished with chopped peanuts, sesame seeds, and fresh cilantro if desired.