Press and cube the tofu, fry until golden and set aside.
Cook your noodles and drain.
In the same wok, sauté garlic and ginger until fragrant, add sliced vegetables and stir fry until just tender.
Toss the noodles and tofu back in with a sauce of soy sauce, a splash of hoisin, a squeeze of lime, and a drizzle of sesame oil.
Finish with fresh coriander and your fermented chilli sauce, topped with crushed peanuts or cashews for crunch.