Prepare the tofu
Slice the tofu into thin slabs, about 1/2 inch thick. Pat both sides dry with a paper towel to remove excess moisture.

Sear the tofu.
Heat the sesame oil in a large skillet over medium heat. Add the tofu slices and cook for 3 to 4 minutes per side, until lightly golden and crisp.

Baste the tofu.
Add the garlic and ginger to the pan and cook for about 30 seconds until fragrant. Stir in the soy sauce, rice vinegar, chili crunch, and green onions. Spoon the sauce over the tofu slices and turn them to coat evenly. Transfer the tofu to a plate and set aside

Cook the vegetables.
In the same pan, add the broccoli, bell pepper, and carrot ribbons. Pour in 2 to 3 tablespoons of water and cook for 3 to 5 minutes, stirring occasionally, until the vegetables are lightly steamed, tender, and still vibrant.

Cook the soba noodles.
While the vegetables cook, bring a pot of water to a boil. Cook the soba noodles according to package directions. Drain and rinse under cool water to remove excess starch.

Make the coconut peanut sauce.
In a small bowl, whisk together the coconut milk, peanut butter, sesame oil, rice vinegar, and soy sauce or fish sauce. Add extra coconut milk as needed to make the sauce smooth.

Toss the noodles with sauce.
Place the cooked soba noodles in a bowl and toss with the coconut peanut sauce until evenly coated.

Assemble the bowls.
Divide the dressed soba noodles between bowls. Top with the vegetables and ginger-basted tofu.

Finish and serve.
Sprinkle with sesame seeds and extra green onions before serving.