Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch) and set aside.
In a small sauce pan, combine the chicken broth, peanut butter, soy sauce, sugar, rice vinegar, chili garlic sauce, ginger and garlic. Cook over medium heat for 5 minutes, stirring frequently. Remove from heat and set aside.
Cook fettuccine or linguine according to package directions until al dente. Add green onions, carrots, frozen peas and tofu and cook for 1 minute; drain.
Place pasta mixture in a large bowl and add sauce; toss gently to combine.
Notes
For an extra pop of color, I used spinach and chive linguine.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/peanut-noodles-with-tofu/