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1
Put the tofu or chicken cubes in a medium bowl.
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2
In a small bowl or cup combine all of the other ingredients in the marinade list then pour over the tofu/chicken cubes.
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3
Let it marinate for at least 20 minutes.
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4
Preheat the oven to 400 F.
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5
Place the tofu cubes on a rimmed baking sheet sprayed with vegetable spray.
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6
Bake the tofu for 20-25 minutes or until desired texture is reached.
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7
Turn the cubes with a spatula after 15 minutes, then again every 5 minutes.
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8
If using firm tofu, bake for an additional 5-10 minutes.
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9
Remove from oven and set aside.
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10
If using chicken, discard the marinade and fry the chicken in a medium skillet over medium-high heat until no longer pink and cooked through.
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11
Transfer the chicken to a baking dish and keep in a warmed (200 F) oven.
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12
Use the same skillet to make the sauce.
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13
Add a little oil to the skillet and saute the garlic, ginger, lemongrass and chilies for 1-2 minutes until very fragrant.
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14
Add the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar.
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15
Simmer for 1 minute until ingredients are fully combined.
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16
Add the broth to thin out the sauce and simmer for another minute.
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17
Place the cooked noodles in a warmed bowl.
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18
Add the tofu or chicken, peanuts, green onions, and carrots.
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19
Toss to combine.
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20
Pour the sauce over the pasta mixture and carefully stir and toss until the noodles are evenly coated.
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21
Serve warm or cold.
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22
A cold, crispy cucumber salad would make a nice accompaniment.
