Cook the rice noodles according to package instructions. Drain and set aside.

Rinse with cold water to prevent sticking.

In a frying pan, heat a tablespoon of oil over medium heat.

Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes.

In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.

Add the cornstarch mixture and stir until well combined.

In the same pan, add a bit more oil if needed and stir-fry the broccoli, bell pepper, carrots, and snap peas for about 5-7 minutes until tender.

Add the cooked tofu and teriyaki sauce, stirring to coat everything evenly.

Add the cooked noodles to the pan and toss everything together until heated through.

Serve hot, garnished with sesame seeds and sliced green onions.