Peel and grate the carrot. Mince the ginger and remove the stone from the nectarine. Place in a blender and mix with the rest of the ingredients for the peanut ginger sauce until completely smooth. Set aside.
Slice the zucchini and cut the string beans in half. Heat a bit of oil in a frying pan and cook the zucchini and beans on medium high heat until browned. Season to taste with salt and pepper. Set aside.
Cut the tofu into cubes. Again, heat a bit of oil in a frying pan and sauté the tofu until browned on all sides. Turn off the heat, add the tamari and stir to combine. Let cook for a minute or two on after-heating.
Cook the glass noodles in salted water, according to the instructions on the packet. Drain but leave about 3 tbsp cooking water. Add 1/2 cup of the peanut sauce (save the rest to serve on the side). Stir to combine.
Serve the noodles immediately, with the zucchini & string beans, tofu, sliced nectarines and toppings such as pickled onions, fresh basil & chopped peanuts.