Heat the canola oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5–7 minutes. Remove from the pan and set aside.
In the same skillet, add the sliced carrot and broccoli slaw. Sauté for 2–3 minutes until slightly tender but still crisp.
In a small bowl, whisk together the vegetable broth, peanut butter, ginger, soy sauce, honey (or maple syrup), crushed red pepper, and minced garlic until smooth.
Add the cooked soba noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and toss to coat everything evenly.
Return the cooked tofu to the skillet and gently toss to combine. Cook for 1–2 minutes until everything is heated through
Divide the noodles into bowls and top with sliced green onions and chopped dry-roasted peanuts. Serve warm, or chill for a refreshing cold noodle dish
