Rinse the tofu and allow to drain for approximately 30 minutes before cooking.
Pour canola oil in a pan with relatively high sides. I like to have a good 4 inches of space between the top of the oil and the top of the pan to avoid splatter. Heat the oil to medium temperature and gently place one piece of tofu in the oil to test it. When the oil reaches a temperature where it is not popping and splattering but is bubbling around the tofu, put a few more pieces in. It goes without saying that you should be careful during this process. Don’t overcrowd the pan – do several batches to get all of the tofu fried.
Heat 2 teaspoons sesame oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon sesame oil, and next 6 ingredients (through sambal).
Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.