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Preheat the oven to 180 degrees celsius, fan-forced, and line a baking tray with baking paper.
Use your hands to crumble the tofu into a bowl. Add the corn flour, garlic powder, onion powder and vegan chicken stock powder and use a spoon to toss together. Add the olive oil, dark soy sauce and rice wine vinegar and toss until well-coated. Transfer to the baking tray and place into the oven for 15 minutes.
Use a julienne peeler or a knife to cut/peel the cucumber into ribbons. Finely slice the spring onion, discarding the ends. Set to the side.
Place a small pot of water onto high heat on the stove to boil. Add peanut butter, soy sauce, rice wine vinegar, sesame oil and water to a bowl and whisk together until smooth. Depending on the texture of your peanut butter, you may need to add more water or more peanut butter. The sauce should be pourable, but not watery.
Add the noodles to the boiling water and cook as per packet instructions. Then, remove from the water and combine with the peanut sauce in the bowl until well coated.
Serve the peanut noodles into a bowl topped with the crumbled tofu, cucumber ribbons, spring onion and a sprinkle of sesame seeds. Enjoy!