Prepare the rice noodles according to package instructions.

Press the tofu to remove excess moisture.

Cube the tofu and marinate it with soy sauce, maple syrup, and rice vinegar.

Heat vegetable oil in a pan and stir-fry the marinated tofu until golden.

Remove the tofu from the pan and set aside, keeping it warm.

Add the sliced bell pepper, broccoli florets, and julienned carrot to the same pan.

Stir-fry the vegetables for 3-4 minutes until they are tender but still crunchy.

Combine soy sauce, maple syrup, rice vinegar, and cornstarch in a bowl to create the teriyaki sauce.

Pour the teriyaki sauce into the pan with the vegetables, stirring well.

Add back the tofu and mix to coat everything in the sauce.

Toss in the cooked rice noodles and combine all ingredients evenly.

Serve the vegan teriyaki noodle bowl garnished with green onions and sesame seeds.