Drain and press the tofu for about 15 minutes, then cut into bite-sized cubes. Heat sesame oil in a skillet over medium-high heat. Sauté tofu for 8-10 minutes until golden brown.

Bring a pot of water to a boil, add rice noodles, and cook according to package instructions (4-5 minutes). Drain and rinse under cold water.

In a saucepan over medium heat, combine soy sauce, maple syrup, ginger, and garlic. Simmer for about 5 minutes until slightly thickened and fragrant.

In the same skillet, add more sesame oil and stir-fry mixed vegetables for 3-5 minutes until tender yet crisp.

Add noodles and teriyaki sauce to the skillet, tossing everything for 2-3 minutes until well-coated.

Serve in bowls, topped with extra crispy tofu, sesame seeds, or green onions.