Cut super firm tofu into bite-sized cubes and place them in a container with a lid. Add the cornstarch and spice blend(onion powder, garlic powder, ginger, chili powder, and salt). Secure the lid and shake until the tofu is evenly coated.
Heat a drizzle of sesame oil in a nonstick pan over medium heat. Add the tofu and fry until golden brown and crispy on all sides, about 7–10 minutes, flipping occasionally for even cooking.
While the tofu cooks, bring a small pot of water to a boil. Add your ramen noodles and cook according to package instructions. Drain and set aside.
In a small bowl, whisk together hoisin sauce, SunButter, coconut aminos, liquid aminos, lime juice, and hot chili oil until smooth and creamy.
Add the sauce to the pan with the crispy tofu, keeping the heat on low-medium. Stir to coat and allow the sauce to thicken slightly. If using frozen mixed veggies, cook them separately and stir them into the pan at this stage.
Add cooked noodles to a bowl, and top with evenly coated tofu and mixed veggies. Optional: Garnish with chopped green onion and cilantro, if desired. Enjoy your flavorful, high-protein, nut-free tofu peanut noodles!
