Combine sauces and zest in a jug. Drain tofu and cut them into cubes. Heat 1 tbsp oil, cook tofu for 2 to 3 minutes each side until golden and crispy.
Pour half of the sauce mixture and let it simmer. Remove from the pan.
Meanwhile prepare the noodles according to packet directions.
Now add 1 tbsp of oil, add ginger and garlic, and the vegetables to it.
Stir fry for few minutes until slightly done. Add remaining sauce and stir the drained noodles, tofu.
Garnish with spring onion, coriander, chilii and peanuts. Check the seasonings.