1. Drain and press tofu for at least 15 minutes then cut into bite-sized cubes.

2. Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat and pan-fry tofu until golden on all sides, about 3–5 minutes per side. Remove and set aside.

3. Cook noodles in boiling water according to package directions until just al dente, drain, rinse with cold water, and toss with a drizzle of sesame oil to prevent sticking.

4. Heat remaining sesame oil in the wok over medium-high heat. Add garlic and ginger and stir for 30 seconds until fragrant.

5. Add carrots and bell peppers and stir-fry for 2–3 minutes until slightly softened.

6. Add snap peas and green onions and stir-fry for 1–2 minutes until crisp-tender.

7. In a small bowl, whisk soy sauce, rice vinegar, maple syrup, and chili flakes. Pour sauce into the wok and stir to combine.

8. Return tofu to the wok, add noodles, and toss everything together for 1–2 minutes until heated through and evenly coated.

9. Taste and adjust seasoning with extra soy sauce or chili as desired.

10. Serve immediately, garnished with sesame seeds and lime wedges.