In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, sesame oil, freshly grated ginger, and minced garlic. Stir well and bring to a gentle simmer, allowing the mixture to thicken slightly, which should take about 5–7 minutes.

Heat a non-stick skillet over medium heat and add the extra-firm tofu, cut into bite-sized cubes. Allow it to sear undisturbed for about 3–4 minutes until golden and crispy, then flip and cook for another 3–4 minutes. Once crispy all around, remove the tofu from the skillet and set it aside.

In a large pot, bring water to a rolling boil and cook your noodles according to the package instructions, usually around 4–6 minutes. Once cooked, drain and rinse them under cold water.

Using the same non-stick skillet, toss in your chopped vegetables and sauté them over medium-high heat for 3–5 minutes until they are tender yet still vibrant and crisp.

Reduce the heat to medium-low and add the cooked noodles and crispy tofu into the skillet with the sautéed vegetables. Pour the thickened teriyaki sauce over the mixture, tossing everything together until evenly coated. Heat through for another 2–3 minutes.