Start by pressing your tofu to remove excess moisture. Cut the tofu into bite-sized cubes, then heat a tablespoon of oil in a non-stick skillet over medium heat. Sauté the tofu cubes for about 8–10 minutes, turning occasionally until golden brown and crispy.

In a medium saucepan, combine ½ cup of soy sauce, 1 tablespoon of grated ginger, 2 minced garlic cloves, and ½ cup of vegetable broth. Bring to a simmer over medium heat, stirring gently. Simmer for 5–7 minutes until thickened.

While the sauce simmers, bring a pot of water to a boil. Cook the rice noodles according to package instructions, usually about 4–6 minutes. Once tender, drain and rinse under cold water.

In the same skillet, add mixed vegetables and sauté over medium heat for about 4–5 minutes until vibrant and tender but still crisp.

Combine the cooked noodles and crispy tofu with the sautéed vegetables. Pour the thick teriyaki sauce over everything and toss gently until well-coated. Cook for an additional 2–3 minutes.