Prepare the peanut sauce first so it can sit and to let the flavours marry: blend peanut butter, 1/4 c soy sauce, 1/4 c sesame oil, 1/4 c rice vinegar, chili paste, honey and ginger plus about 1/3 cup water together in a food processor until smooth and creamy; set aside.
Prepare the marinade: In a small bowl, stir together the hoisin, 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sesame oil. Set aside.
Cook your noodles in boiling water according to the package directions; drain and toss with about 2 tbsp sesame oil and set aside.
Prepare the tofu by pressing the tofu with a few paper towels to dry it out; cut it into small pieces.
Heat the canola oil in a nonstick skillet and add tofu; stir-fry until golden brown (about 10 minutes).
Now add the celery, carrot, water chestnuts and garlic and cook for another 5 minutes.
Add the marinade to the pan and fry for another 3-5 minutes; transfer to a bowl.
To make cups, fill the lettuce leaves with some of the noodle mixture, then add some of the tofu mixture. Top each cup with peanut sauce and with additional with peanuts, cashews, cilantro, scallions, or lime
Enjoy warm or at room temperature (additional/left over peanut sauce can be frozen for another time!)