Add soy sauce, peanut butter, lime juice, rice wine vinegar, water and dried ginger to a small bowl. Stir until mixed. (If using Kraft peanut butter, peanut butter will not blend well but that is not a problem because later upon heating it will). Set aside sauce.
Remove excess water from tofu by wrapping tofu block in paper towels and firmly pressing on all sides.
In a large frying pan, add 1 Tbsp of oil and heat on medium-high heat.
Break apart tofu with a fork and add to the frying pan. Cook until golden brown.
While tofu is browning, cut peppers and cabbage into thin strips and using a carrot peeler, peel the entire carrot into thin slices.
Add the veggies to the pan and fry on medium heat for about 10 minutes.
Add sauce to the pan and mix well until sauce starts to bubble. Once sauce has bubbled, turn heat to low and place a lid on top.
Make Rice noodles as directed on packaging. Once cooked, rinse noodles over cold water, drain, and then add into the stir-fry pan.
Simmer the dish for 10 minutes to soak up the flavour of the sauce.
Serve. If desired, lightly sprinkle peanuts on top.