In a large non-stick pan, heat canola oil over medium-high heat. Add cubed tofu and cook until all sides are golden brown. Remove tofu from pan and place on a paper towel, set aside.
Using a vegetable peeler (or julienne peeler) shave carrot lengthwise into thin strips.
In a small bowl, combine vegetable broth, peanut butter, ginger, soy sauce, honey, red pepper, and garlic; stir with a whisk until smooth. Set aside.
In a large bowl, combine carrots, broccoli slaw, tofu, peanut sauce, and noodles. Toss to coat thoroughly.
Sprinkle with onions and peanuts.