Drain and press the tofu by putting a towel on top of it, and a heavy object like a cast iron skillet on top of that. Let sit for at least 15 minutes to get excess water out. Slice into bite sized pieces.
Mix all sauce ingredients. Take ½ the sauce and cover tofu in a container. Marinate at least one hour to overnight.
Heat 1 tablespoon of sesame oil in a pan and add tofu. Cook until golden brown.
Make brown rice noodles according to directions, drain, and set aside.
In the pan that tofu was cooked in, heat the other tablespoon of sesame oil. Add red pepper, green pepper, and broccoli florets. Cook until tender.
Add carrots and cook until tender.*
Heat the rest of the sauce in a pan and bring to a simmer. Pour the warm dressing over noodles, and toss to coat.
Put noodles, vegetables and tofu in a bowl and serve.
Notes
If you spiralized your carrots as I did, you will want to add them after the other vegetables are tender, because they cook really quickly. If you julienned them, you will want to add them sooner.