Start by pressing your tofu for 15-20 minutes to remove excess moisture. While waiting, prepare your vegetables and mix the sauce ingredients in a small bowl.

Cook rice noodles according to package instructions, being careful not to overcook. Drain and rinse with cold water to prevent sticking.

Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.

In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add carrots and broccoli, stir-frying for 2-3 minutes. Add bell peppers and cook for another 2 minutes.

Return tofu to the pan, add the sauce, and toss to combine.

Add the cooked noodles and green onions, tossing everything together until well-coated and heated through.