Drain tofu on a towel for at least 30 minutes.  Mix cornstarch and 1/2 of the salt and pepper.

Heat a large frying pan and add oil.  Once hot, coat the tofu cubes with cornstarch and then fry in the hot oil until all sides are crispy.  Remove to paper towels to drain.

Cook the noodles per package directions, usually about 1 minute in boiling water.  Drain and sprinkle with 1/4 teaspoon salt toss to combine.

Combine the last 1/4 teaspoon salt, cilantro, and next 5 ingredients through chiles, in food processor or blender and process until smooth.

Return skillet to high heat.  Add squash, bok choy and rmainnig salt.  Saute for 3 minutes or until vegetables are crisp tender.  Stir in the soy sauce.  Divide noodles among 4 bowls, top with squash mixture, tofu and then sauce.  Serve with lime wedges.