1. Chop vegetables.
2. Cut tofu into 1.5cm squares and combine with the garlic, ginger and half the ketjap manis. Put the peanut butter, 1/2 cup water and remaining ketjap manis in another bowl and mix.
3. Heat a wok over high heat, add the oil and swirl to coat the base and sides. Drain the tofu and reserve the marinade. Cook the tofu in two batches in the hot oil until well browned. Remove from wok.
4. Cook the noodles according to package directions.
5. Add the vegetables to the wok and stir fry until just tender. Add the tofu, reserved marinade and noodles to the wok. Add the peanut butter mixture and toss until heated through.
