Press tofu for at least 15-20 minutes to remove excess water. This is crucial for crispiness. Cut the pressed tofu block into 1/2-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch, soy sauce, sesame oil, and black pepper until each piece is evenly coated.

Preheat your air fryer to 400°F (200°C). Arrange the coated tofu in a single layer in the air fryer basket, ensuring not to overcrowd it (cook in batches if necessary). Air fry for 15-20 minutes, shaking the basket vigorously halfway through, until the tofu is golden brown and deliciously crispy. (Alternatively, you can pan-fry the tofu in 1 tbsp of neutral oil over medium-high heat until crispy on all sides).

While the tofu is cooking, prepare the peanut sauce. In a medium mixing bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated fresh ginger, minced garlic, and sriracha (if you like a little heat). Gradually add the warm water, 1 tablespoon at a time, whisking continuously, until the sauce is smooth, creamy, and has a pourable consistency.

Bring a large pot of generously salted water to a rolling boil. Add the dried ramen noodles (or your chosen noodles) and cook according to package directions until they are al dente. During the last 2-3 minutes of the noodle cooking time, add the broccoli florets to the pot to blanch them. Drain the noodles and broccoli thoroughly, then rinse briefly with cold water to stop the cooking process and prevent the noodles from sticking.

In a large mixing bowl, combine the cooked and drained noodles, blanched broccoli, julienned carrots, and thinly sliced red bell pepper. Pour the prepared peanut sauce over the noodle and vegetable mixture. Toss everything together until all ingredients are evenly coated with the rich sauce.

Gently add the crispy air-fried tofu to the sauced noodles and vegetables, and toss lightly to combine. Divide the Tofu Peanut Noodles into two serving bowls. Garnish generously with chopped roasted peanuts, fresh cilantro, a squeeze of lime from the wedges, and a sprinkle of sesame seeds, if desired. Serve immediately, warm or at room temperature.