Cut the tofu (see notes) in 1-inch cubes and transfer in a small bowl. Pour soy sauce and lemon juice over the tofu and toss gently. Marinate for about 15 minutes or up to 24 hours.

Make the peanut sauce. In a small bowl, whisk agave syrup, soy sauce, lemon juice, peanut butter, sriracha sauce and water. Adjust sweetness as desired. Set aside.

Cook noodles according to instructions on the package. Rinse under cold water.

Heat a medium non-stick skillet with 1 tablespoon of oil on medium heat. Remove tofu from the marinade and add to the skillet, careful not to overcrowd the pan. Cook each side until golden brown and crispy. Remove from heat and set aside on a plate.

In a large wok, heat the remaining oil over medium-high heat (if you don’t have a wok, a large, deep skillet will work too). Add carrots and cook, stirring frequently, for 2 minutes, then add mushrooms. Cook until mushrooms are tender; 2-3 minutes. Add garlic, ginger, onion and bell pepper and cook for 2-3 minutes.

Add drained noodles and toss. Pour peanut sauce over the noodles and stir to combine. Taste and add salt and pepper as needed.

Serve immediately with desired garnishes, like chopped peanuts and cilantro.