1. Drain and cube 1lb extra firm tofu and bake on lightly sesame oiled sheet pan at 425 for 20 mins turning halfway
2. Mix sauce: 1T vegan oyster sauce, 1T dark soy sauce, 2 Tsp low sodium soy sauce, 2tsp pure maple and 1 tsp sesame oil. Whisk all with a fork and reserve
3. Cook flat wide rice noodles according to package and reserve aside lightly oiled to prevent sticking you may blanch 2 cups broccoli florets in the boiling noodle water or throw into the stirfry when you add the other veggies in step 4
4. Saute 3 cloves garlic in 1tsp sesame oil in a hot wok until turning gold and fragrant then add 1/2 yellow onion sliced, 4 chopped rainbow carrots, and 3 baby bell peppers chopped and fry for 5 mins until softening then add noodles to wok and 2/3 of sauce and stirfry for 2-3 minutes
5. Toss tofu in remaining 1/3 of sauce and top your noodle bowl with it plus chopped mint, cilantro and a squeeze of fresh lime