Prepare the 1 recipe peanut sauce according to its recipe; set aside.

While the sauce is being made, julienne ½ English cucumber and 1 medium carrot, and cut the 7 ounces extra-firm tofu into thin strips.

Bring a large pot of water to a rolling boil. Add the 8 ounces dried udon or rice noodles and cook according to the package instructions until al dente.

Drain the noodles in a colander and rinse under cold running water until the noodles are cooled and no longer sticky.

Transfer the cooled noodles to a large bowl. Add the prepared peanut sauce and 1 tablespoon tamari. Toss gently until the noodles are evenly coated.

Divide the sauced noodles among four bowls. Top each portion with the julienned cucumber, julienned carrot, and the tofu strips.

Garnish with fresh mint, cilantro, basil, and/or Thai basil leaves and sprinkle with crushed peanuts or sesame seeds. Serve with sriracha on the side.