Drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

Fill a medium pot (or large for 4 servings) 3/4 of the way up with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the lime(s) crosswise. In a bowl, whisk together the peanut butter spread, soy glaze, as much of the lime juice as you'd like, 1/4 cup of water (or 1/2 cup for 4 servings), as much of the curry paste as you'd like and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Transfer the pressed tofu to a cutting board; medium dice. In a large nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, carefully add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned on all sides. Transfer to a plate; immediately season with salt if desired. Wipe out the pan.

Air Fryer: Cook the tofu at 375°F for 18 to 22 minutes.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy; season with salt and pepper if desired. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

To the pot of cooked noodles, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!