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Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe.
Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces.
Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown for at least 15 minutes.
Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes until the sauce browns and forms crispy pieces around the tofu.
Transfer tofu to a bowl.
Drain and rinse your noodles. Add another swish of oil to the pan and add the noodles.
Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky.
Remove from heat and toss with the tofu.
Fill your butter lettuce leaves with the noodle/tofu mixture. Top with peanuts, cilantro, lime, and more sauce.