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Mix together the turmeric, ginger, garlic, lemongrass, 2 tablespoons of the sesame oil, the soy sauce and chilli in a large bowl, then add the tofu cubes. Gently stir, then cover and leave to marinate for 30 minutes at room temperature (or longer in the fridge if you’re prepping ahead).
When you’re ready to eat, heat the remaining tablespoon of sesame oil in a large frying pan over a medium to high heat. Fry the tofu for 2–3 minutes on each side, then add 100ml of the water and 1 teaspoon salt. Let the tofu braise for a further 3–4 minutes to reduce the liquid, then stir through the broccoli, carrots and remaining 50ml water and cook, covered, for 2 minutes.
Remove half the tofu and set aside for your bánh mì tomorrow, then add the straight-to-wok noodles to the remaining tofu. Stir gently for 2 minutes until the noodles are heated through, then taste and adjust the salt and soy sauce. Serve hot, scattered with the fresh coriander and mint and with a final drizzle of sesame oil, if you wish.
The next day, pack the peanut butter baguettes with the tofu in a separate container. Fill the baguettes with the tofu, coriander and mint just before you eat.