Cook noodles and complete vegetable preparation. Ensure tofu is marinating for 2-3 hours prior to eating it. Make Peanut Butter Satay Sauce.
1 cup Peanut Butter
12 tablespoons hot black tea
4 tablespoons Soy Sauce
3 teaspoons chile oil/hot sweet chilli sauce
4 teaspoons Rice Wine Vinegar
4 teaspoons Sesame Seed Oil
3 teaspoons brown sugar
10 cloves Garlic finely chopped
2 tablespoons vege oil
Caramelise garlic in vege oil, then add remainder ingredients and stir to combine. Set aside Peanut Butter Satay Sauce. In wok, on mole-medium heat, fry tofu in marinade, and pour all of marinade into wok with tofu. When tofu is golden from frying, add Veges and briefly heat/stir fry.
Arrange noodles on plate, add tofu/ vege mix, and pour Satay sauce over. Scatter coriander and chives over the top.
