Prepare the noodles according to the instructions on the packet. Drain, return to the pan and add ½ tablespoon sesame oil to prevent the noodles sticking together.
In a small fry pan, stir together the tamarind, maple syrup, rice vinegar, tamari and sriracha sauce. Cook over low heat, whisking continuously for 1 minute. Set the sauce aside.
Heat the remaining 2 tablespoon of sesame oil in a fry pan or wok and add the tofu cubes. Saute for 4 minutes or until the tofu is golden brown. Add the spring onions, garlic and chilli. Saute for another 2 minutes.
Add the carrots and red peppers and bean sprouts, and saute for a further 1 minute.
Crush the peanuts in a mortar and pestle. Alternatively put them in a baggies and crush them with a hammer or heavy object.
Add the noodles to the pan, and stir to incorporate the veg. Pour the sauce over the noodles, and garnish with crushed peanuts, coriander, bean sprouts and lime wedges.