Place a medium frying pan over medium heat and add the vegetable oil. Bring to temperature. Add the tofu and fry for approx 5 minutes before flipping and frying the other side. Remove from the pan and set aside when lightly golden and crispy.
Peel the ginger with a teaspoon and slice into fine matchsticks. Add to the frying pan along with the garlic and fry for a minute or until just starting to caramelise. Meanwhile, in a small bowl, whisk together the soy sauce, water, dark brown sugar, Chinese black vinegar, red chilli and cornstarch.
When the garlic and ginger are lightly browned, add the combined sauce ingredients to the pan and bring to a simmer (the sauce will thicken quickly). Add the tofu back to the pan with the sauce and stir until coated. Remove the now glazed tofu from the pan and set aside. Leave the rest of the sauce in the pan but lower the heat to the lowest possible setting.
Bring a medium saucepan of water to the boil and cook the noodles according to the instructions on the packet. Add the peanut butter to the sauce in the frying pan and whisk together until very smooth.
Drain the noodles (reserving the noodle water) and add them to the frying pan with the sauce. Stir gently to coat the noodles, using the reserved noodle water to loosen everything up if it's too thick.
Serve the noodles while hot, topped with the crispy glazed tofu, the cucumber and coriander.