Tip the peanuts into a dry deep frying pan or wok. Toast on a medium heat for 3-4 mins till golden, shaking the pan constantly. Roughly chop them, then put in a bowl.
Cut the tofu into 2 cm cubes. Trim the carrot and slice it into matchsticks. Cut the root end from the pak choi. Separate the leaves and wash carefully to remove any soil. Slice into 1 cm thick pieces. Peel and thinly slice the shallots.
Peel the ginger and chop it into small chunks. Zest and juice the lime. Halve the chilli and flick out the seeds. Roughly chop. Finely shred the mint leaves.
Pour 2 tbsp of the tamari, the brown rice vinegar, half the lime juice and all the zest into a food processor. Add the ginger, half the chilli and half the toasted peanuts. Blitz till smooth with 1 tbsp oil and 2 tbsp cold water.
Bring a pan of water to the boil and cook the noodles for 3 mins. Drain and cool under cold water. Add 1 tsp oil to stop the noodles sticking. Add the remaining lime juice and stir. Set aside.
Heat the frying pan or wok on a medium heat. Add 1 tbsp oil and tip in the tofu. Stir-fry for 8-10 mins till golden and crispy on all sides. Add the shallots and cook for 1 min. Pour in the peanutty sauce and stir to coat the tofu.
Add in the carrots and pak choi. Toss together. Add the noodles and toss again to coat in the fragrant sauce. Warm through for 1 min. Taste and adjust the seasoning if you think it needs it.
Serve the bang bang tofu and noodles in bowls with the remaining peanuts, chilli and the shredded mint scattered on top.