How to Make It
Place cornstarch in a shallow dish. Add tofu; toss to coat, shaking off excess. Heat oil in a large nonstick skillet over medium. Add tofu to pan; cook 8 to 10 minutes or until tofu is brown and crisp, stirring occasionally.
Combine lime juice and next 7 ingredients (through ginger) in a bowl, stirring with a whisk. Combine spiralized squash, sprouts, carrots, 1/4 cup cilantro, 2 tablespoons peanuts, and mint in a large bowl. Add tofu and peanut butter mixture to bowl; toss. Sprinkle with remaining 1/4 cup cilantro, remaining 2 tablespoons peanuts, and scallions. Serve with lime wedges.