Preheat oven to 425°F (218°C).

Cut the tofu into 4 crosswise cuts, resulting in thinner tofu rectangles of the original same size. Then cut that into quarters resulting in 16 tofu rectangles.

In a small bowl combine the soy sauce, sesame oil, garlic powder, and maple syrup. Place the tofu in and let it sit for 5 minutes, rotating the tofu occasionally.

Meanwhile, prepare the peanut sauce by combining all ingredients in a medium sized bowl and mix until well incorporated.

Once the 5 minutes is up, shake the cornstarch over the tofu and toss to coat. It will become wet from the liquid in the bowl which is fine.

Carefully, add 4 pieces of tofu to each skewer, placing them vertically. Place on a lined baking sheet and bake for 15 minutes. Then rotate the skewers and bake for 5 more minutes.

Meanwhile, prepare the noodles according to package directions. Once they are drained and rinsed place in a small frypan along with the sesame oil, Thai red curry paste, green onion, and red pepper flakes. Cook for 1 to 2 minutes over low heat until it is well incorporated, and the paste has broken down and been absorbed into the noodles. Toss with tongs to easily mix.

Prepare the cucumber by adding all ingredients into a small bowl and mix together.

Once the tofu is done be careful as the skewers will be hot. To plate divide the noodles, skewers, and cucumbers evenly amongst two plates. Then drizzle the peanut sauce over the tofu evenly divided amongst the two dishes. Optional, garnish with microgreens, sesame seeds, and a slice of lime.