Prepare noodles according to package directions. Meanwhile, mince garlic and optional jalapeno, chop mushrooms, celery and broccoli (if using).
Drain noodles and set aside.
In a wok or large skillet, heat canola oil over medium-high heat. Add minced and chopped vegetables. Stir until vegetables soften, about 4 to 6 minutes.
In a small bowl, stir together sesame oil, lime juice, sugar and soy. Stir until sugar dissolves.
Wrap tofu with paper towels and gently squeeze to remove excess water. Blot dry and cut into bite-sized cubes. Add tofu and noodles to vegetable mixture. Pour lime sauce over all and toss well. Stir occasionally until mixture is heated through, about 5 minutes. Add spinach leaves, if using and chopped mint, scallions and cilantro. Toss to combine ingredients and serve.
Top with chopped nuts and additional scallions and mint.