Step 1To make marinade, combine first measure of soy sauce, kecap manis, garlic and ginger in a small bowl. Place tofu in a shallow, non-metallic dish and pour marinade over. Cover and marinate for at least 30 minutes.
Step 2Place second measure of soy sauce, lime juice and sugar in a small bowl. Set aside.
Step 3Place noodles in a heatproof bowl. Add enough boiling water to cover and stand for 5 minutes. Drain and set aside.
Step 4Heat half the oil in a wok over a high heat. With a slotted spoon add tofu in batches and cook for 2-3 minutes or until golden brown. Remove from wok and set aside.
Step 5Add the remaining oil to wok with onion and chilli and stir-fry for 2 minutes. Add capsicum and sprouts. Stir-fry for 1 more minute.
Step 6Add the reserved noodles, lime juice mixture, chives and coriander to wok and toss gently over a high heat for 2 minutes or until noodles are coated in sauce and heated through. Return tofu to wok and cook for 1 more minute.
Step 7Serve immediately sprinkled with peanuts and lime wedges.