Place rice noodles in a large bowl. Cover with boiling water and let sit for 8 minutes; drain. 

Drain tofu on paper towels for 5 minutes and cut into 3⁄4-inch cubes. 

In a food processor, pulse apricots, dates, and lemon juice to make a paste. In a medium bowl, whisk together apricot paste, peanut butter, brown sugar, soy sauce, and chili sauce. While whisking, add up to 1⁄2 cup vegetable broth to form a thick but pourable sauce. Set aside. 

Heat oil in a large sauté pan or wok, over very high heat. Add garlic, ginger, and tofu; toss gently and cook until tofu is browned, about 5 minutes. Turn off heat. Toss in bean sprouts, carrots, noodles, and sauce. Mix gently until combined, being careful not to break up tofu. Transfer to a large serving platter and top with chives and cilantro. Serve with Thai Cucumber Salad. 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)