Drain the tofu and press it gently between paper towels for about 15 minutes. Cut it into bite-sized cubes. Heat a non-stick skillet, add sesame oil, and sauté the tofu for about 8–10 minutes until golden brown.

Bring a pot of water to a boil, add the rice noodles, and cook according to package instructions for 4–6 minutes until tender. Drain and rinse under cold water.

In the same skillet, add another tablespoon of sesame oil, heat, and stir-fry chopped broccoli and bell peppers for 5–7 minutes until vivid and tender.

Add the drained rice noodles to the skillet with the vegetables. Pour in the teriyaki sauce, stir gently for 2–3 minutes until coated and heated through.

Plate the noodle mixture, top it with sautéed tofu, and garnish with sliced green onions and sesame seeds.