Place tofu or chicken cubes in a medium bowl.

Combine soy sauce, sherry, sesame oil, and black pepper in a small bowl.

Pour marinade over tofu/chicken.

Marinate for at least 20 minutes.

Preheat oven to 400 F.

Place tofu cubes on a rimmed baking sheet sprayed with vegetable spray.

Bake tofu for 20-25 minutes, turning every 5 minutes after the initial 15 minutes.

If using firm tofu, bake for an additional 5-10 minutes.

Remove tofu from oven.

If using chicken, discard marinade.

Fry chicken in a medium skillet over medium-high heat until cooked through.

Transfer chicken to a baking dish and keep in a warmed oven (200 F).

Use the same skillet to make the sauce.

Add oil to the skillet and saute garlic, ginger, lemongrass, and chilies for 1-2 minutes until fragrant.

Add soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar.

Simmer for 1 minute until combined.

Add broth to thin the sauce and simmer for another minute.

Place cooked noodles in a warmed bowl.

Add tofu or chicken, peanuts, green onions, and carrots.

Toss to combine.

Pour sauce over the noodle mixture and toss until evenly coated.

Serve warm or cold.

Serve with a cold, crispy cucumber salad.