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Preheat the oven to 390 degrees F (200 C), and bake the tofu for 20 minutes. Alternatively, you can use an air fryer or stir fry it on a pan for a similar result.
Cook the udon noodles according to the package instructions. Drain and set aside.
Add all the sauce ingredients to a blender and blend until smooth. Set aside.
In a large pot on medium heat, add the sesame oil, broccoli, shiitake mushrooms, bell pepper, and carrots. Cook for 5 to 7 minutes until the vegetables soften.
Add the tofu, cabbage, scallions and peanut sauce to the pot. Stir well to combine and cook for 5 minutes, until the cabbage has softened.
Divide the stir fry into 4 containers, add your favorite toppings, and enjoy within 5 days!