In a bowl or container, whisk together the garlic, cilantro, soy sauce, lime juice, ginger, and oil. Fold in the tofu and marinate for 2 hours.
Preheat the oven to 400°F.
On a baking sheet, toss the broccoli with 1 tablespoon canola oil, sesame oil, ½ teaspoon salt, ½ teaspoon black pepper and sesame seeds. Roast for 10-12 minutes, until crisp.
In a large skillet, heat the remaining 1 tablespoon canola oil. When hot, add the mushrooms and tofu (discarding excess marinade) and sauté for 5 to 7 minutes, until the mushrooms start to soften. Add the garlic and ginger and sauté until fragrant, 2-3 more minutes.
Bring two large pots of salted water to a boil. Add the green beans all at once to one pot and blanch for 2-3 minutes, until bright green and crisp-tender. Remove the beans from the pot and rinse under cold water to stop the cooking process.
Cook the noodles according to the package directions in the second pot of boiling water. Drain the noodles, return to the pot and toss with 1 tablespoon oil to prevent sticking.
Combine the dan dan sauce ingredients in a blender and purée until smooth. Toss with the noodles in the pot.
To serve, divide the dan dan noodles between bowls. Top with sesame roasted broccoli, blanched green beans, mushrooms and tofu, carrots, bell pepper, peanuts and chili oil.