Cook the noodles according to package directions. Rinse them, and set them aside.
In a large bowl, toss together the tofu with the soy sauce, lemon juice, garlic, and ginger. Set aside to marinate while you make the peanut dressing.
Make the peanut dressing
Put the ginger, garlic, peanut butter, soy sauce, lemon juice, Sriracha, and 6 tablespoons of water into your blender or food processor. Blend until smooth, adding more water by the tablespoon, as needed, to get things moving.
Steam the tofu
Transfer the marinated tofu to a steamer basket with just enough water to fill the bottom but not touch the tofu. Bring the water to a boil, cover the pot, and steam for 7-10 minutes, until the tofu is nice and firm.
Put the salad together
Drain the noodles, and rinse them with cold water, then transfer them to a large bowl. Add the peanut dressing and veggies, tossing well. Then, gently fold in the steamed tofu. Serve now, or chill until you're ready to serve.
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Notes
You can use any noodles you like in this recipe! Spaghetti, ramen, soba, udon...see what you have on hand, and use it!How much water you use depends on two things: how thick you want your sauce and what sort of blender you're using. A high speed blender won't need as much liquid to get things going. You want your peanut dressing to be pourable but still thick enough to cling to those noodles and veggies.You can buy bagged, shredded carrots and bagged, shredded cabbage at most grocery stores, and they are a huge time-saver in this recipe! The prep time will take longer, if you are shredding your veggies by hand.