1. Press tofu for at least 10 minutes, then cube and season with a splash of soy sauce.

2. Bring a pot of water to a boil and cook noodles until just tender, drain and rinse under cold water.

3. Heat oil in a wok over medium-high heat and sear tofu cubes until golden on all sides, about 5–7 minutes, then remove.

4. In the same wok, add garlic and cook until fragrant, then add carrots, broccoli, and bell peppers.

5. Stir-fry vegetables for 3–4 minutes until bright and crisp-tender.

6. Return tofu to the wok, add noodles, soy sauce, and sesame oil, toss to combine for 2–3 minutes.

7. Adjust seasoning with chili flakes if desired.

8. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.