Press the tofu first. Wrap the block in a clean kitchen towel or several layers of paper towels, set a heavy skillet or a few cans on top, and press for at least 15 minutes. The drier the tofu, the better it will brown. After pressing, cut it into 3/4-inch cubes and pat the cubes dry once more.

While the tofu presses, bring a medium saucepan of water to a boil. Whisk the peanut butter, soy sauce, lime juice, chili garlic paste, sesame oil, honey, garlic, ginger, and warm water together in a medium mixing bowl until smooth. The sauce should be pourable but thick enough to coat a spoon. Set aside.

Cook the rice noodles in the boiling water according to package directions, usually 4 minutes. Drain and rinse briefly with cold water to stop cooking and prevent sticking. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the tofu cubes in a single layer, leaving space between them. Do not move them for 2 to 3 minutes. You want a golden, slightly crispy crust on the bottom before you flip. Cook another 2 minutes on the second side until golden. Season lightly with a pinch of salt.

Reduce the heat to medium. Add the drained noodles to the skillet and pour the peanut sauce over everything. Toss gently using tongs or two large spoons until the noodles and tofu are evenly coated. If the sauce feels too thick, add a tablespoon of warm water and toss again. Everything should glisten and smell wonderful.

Taste and adjust: add more chili garlic paste for heat, more lime juice for brightness, or more soy sauce for saltiness. Divide into bowls and top each serving with sliced green onions, chopped peanuts, and sesame seeds. Serve with a wedge of lime on the side.