Bring medium saucepan of salted water to a boil. Add noodles and cook until al dente, 5 to 7 minutes. Drain noodles, rinse under cold water to stop cooking process, and set aside.

Meanwhile, toast peanuts in large nonstick skillet over medium heat, stirring constantly, until beginning to brown, 2 to 3 minutes. Add just 1 tbsp mirin, sugar, and a pinch of salt and continue stirring until peanuts are sticky, about 1 minute. Stir in sesame seeds until peanuts are coated, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add tofu and cook until crispy, 5 to 7 minutes. Stir in garlic and scallion whites and cook until fragrant, 2 to 3 minutes. Off heat, add cooked noodles, peanut sauce, tamari, and vinegar and stir to coat.

Arrange lettuce on serving plates and top with tofu and noodle mixture. Sprinkle with sesame peanuts and scallion greens. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook tofu in air-fryer at 400°F for 8 to 10 minutes.