Cook the noodles according to the packaging instructions until they are 'al dente'.
For the chili peanut sesame sauce, just put all the ingredients (except the tofu) in a bowl and stir.
Press the rest of the moisture out of the tofu and cut into cubes.
Heat up some oil in a pan.
Place the tofu cubes in the pan and roast until golden brown from both sides.
Then add about 1/2 cup sauce and let simmer until the sauce starts to evaporate and the tofu absorbs the liquid.
Carefully scrape off the browned crust from the bottom of the pan, so that you have golden brown crispy tofu with some delicious browned "crumbs" from the sauce after a while.
Heat up the rest of the sauce in another saucepan.
Once the noodles are ‚al dente‘, pour off the cooking water, drain the noodles and combine with the remaining sauce in the pan.
Add the tofu, garnish with spring onions, chopped peanuts as well as sesame seeds and serve immediately.