Tofu Noodle Salad

Name: Tofu Noodle Salad
Ingredients: 280 g extra firm tofu, we used The Tofoo Co.; 2 tbsp. cornflour; 2 1/2 tbsp. vegetable oil; 200 g choi sum, tat soi or pak choi, thickly shredded; 100 g sugar snap peas, sliced lengthways; 200 g cooked vermicelli rice noodles; 2 medium carrots, peeled and cut into matchsticks; small handful each coriander and mint, roughly chopped; 2 spring onions, thinly sliced; 25 g vegan salted peanuts, roughly chopped; 1 tsp. vegetable oil; 5cm piece fresh root ginger, peeled and cut into matchsticks; 2 garlic cloves, crushed; 1-2 red chillies, halved, deseeded and thinly sliced; 1/2 tbsp. soy sauce; 200 mL light coconut milk; juice 1/2 lime