Preheat oven to 400F.
Chop block of tofu into 1-inch cubes and press out liquid with a paper towel. Transfer to a bowl and toss in avocado oil + cornstarch. Spread over lined baking sheet + cook in oven for 20 mins, flipping halfway.
Meanwhile, bring a large pot of water to a boil and heat a large frying pan to medium.
Add avocado oil to the pan and sauté veggies for about 12 minutes.
Once the water has been brought to a boil, add the noodles and cook according to package directions (around 5-7 minutes). Drain, rinse, and set aside.
Meanwhile, add peanut sauce ingredients into a food processor and blend till smooth. Alternatively, you can whisk it together by hand in a bowl. Gradually add small amounts of water (1 Tbsp at a time) until sauce achieves a desired consistency (should be runny enough to mix in the noodles, but not too watery).
Once all ingredients are done, combine noodles, veggies, tofu, peanut sauce, and lemon juice. Mix together until all ingredients are well-coated. Alternatively, you can serve each ingredient separately and mix when ready to eat!