To make the Peanut Sesame Soy Sauce:

1. Place the peanut butter, sesame oil, tamari, rice vinegar, lime juice, chilli paste, coconut sugar and ginger into a jar. 
2. Shake to combine.  Set aside.

To make the Noodles and Tofu:

1. Heat a little vegetable oil in a wok over medium-high heat.  Add carrot, wombok, red cabbage and baby spinach and stir fry for 1-2 minutes.
2. Add noodles, stir fry for 1-2 minutes.
3. Place onto a serving plate, drizzle 1/3 cup of the peanut sesame soy sauce over the noodles and toss gently to combine.  Set aside.
4. Heat a little more vegetable oil in a wok over high heat. 
5. Add tofu and stir fry until golden and brown. 
6. Add a 1/3 cup of the peanut sesame soy sauce and stir fry until the sauce sticks to the tofu, caramelises and you have lovely golden pieces of sauce soaked tofu and gnarly brown bits of sauce.

To Serve:

1. Place the noodles into bowls, top with tofu, any remaining sauce, coriander leaves and sesame seeds.  Pop the lime wedges onto the plate and squeeze over just before digging in.