Make the Thai Peanut Everything Sauce. Whisk together peanut butter, tamari, vinegar, lime juice, water, sesame oil, chives, and crushed red pepper until smooth. Set aside.

Make the Tofu. Preheat the oven to 400 degrees Fahrenheit. Place the drained and diced tofu on a rimmed baking sheet in a single layer and spritz with olive oil or avocado oil (I put olive oil in a misto so it is easy to spray). Bake at 400 degrees for 15 minutes. Remove from the oven and stir/flip the tofu then bake for another 15 minutes or until golden brown and crisp on the outside.

Cook soba noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Return back to pan they were cooked in.

Add the tofu to the noodles in the pan and toss with half the peanut sauce.

Divide noodles and tofu between four bowls, then top with cucumber, slaw mix and drizzle with remaining sauce. Serve right away or store in a sealable container and serve later, cold.