Press the firm tofu for about 15-20 minutes to remove excess moisture, then cube and fry in a non-stick skillet over medium heat for 8-10 minutes until golden brown and crispy.

Boil a large pot of water, add the noodles, and cook according to package instructions, usually about 5-7 minutes. Drain and rinse briefly with cold water.

Combine soy sauce, grated ginger, minced garlic, brown sugar, and cornstarch in a medium saucepan, heat over medium while stirring until bubbling and thickened, about 3-5 minutes.

In a large mixing bowl, combine cooked noodles, crispy tofu, and vibrant vegetables. Pour the teriyaki sauce over and toss gently for about 2 minutes.

Plate the mixture in bowls, seasoning to taste, and garnish with sesame seeds or sliced green onions. Enjoy immediately.