Preheat oven to 400°F.

Swaddle the tofu in paper towels or cheesecloth and place in a colander with a heavy pan or other weight on top. Let most of the water drain out.

In 2 glass baing dishes, combine the toasted sesame oil, hot sauce, salt, and sugar. Soak the blocks of tofu on each side in the sauce, then place in preheated oven for about 30 minutes. Turn over half way through baking.

When the tofu is done and cooled, cut each block into 1/2 inch cubes and set aside.

Cook noodles according to package and drain. Set aside.

Heat sesame oil in a wok. Add garlic and stir until it starts to turn golden. Add red bell pepper, zucchini, and scallions and stir-fry until the veggies are softened.

Add the Thai green curry paste, coconut milk and tamari sauce. When the coconut milk is warmed, add the tofu and cooked noodles and stir together to coat.

Turn off the heat and garnish with basil leaves. Add peanuts, and stir to mix. Serve hot and enjoy!