Preheat the oven to 200°C / 392°F and line the baking tray with parchment paper.

Press the firm tofu dry, then cut it into bite-size cubes.

Toss the tofu cubes with 2 tsp olive oil, 4 tsp cornstarch, salt, and black pepper until evenly coated.

Spread the coated tofu on the lined baking tray, then bake for 12 minutes.

Toss the tofu halfway through baking, then return it to the oven until crispy.

Whisk 2 tbsp crunchy peanut butter, 4 tbsp tamari, 1 tsp sesame oil, and 1 tsp rice vinegar in a bowl.

Add up to 30 ml water to the sauce, then stir until it reaches a pourable consistency.

Bring a saucepan of water to a boil, then cook the noodles according to their package instructions.

Cut the broccoli and carrot into bite-size pieces, then halve the baby corn if large.

Cook the broccoli, baby corn, and carrot in a frying pan until tender-crisp.

Add the drained noodles and peanut tamari sauce to the vegetables, then toss until coated and hot.

Divide the saucy noodles between two bowls, then top with the crispy baked tofu.