Follow these steps carefully for noodle bowl perfection:

1. Prepare the Tofu:
   • If you haven’t already, press your tofu for at least 30 minutes. Place the block on a plate lined with paper towels or a clean kitchen towel, put more towels on top, and weigh it down with something heavy (like a few books or a cast iron skillet). This removes excess water, allowing the tofu to get crispier and absorb more flavour.
   • Once pressed, cut the tofu into uniform ¾-inch cubes.
   • In a medium bowl, gently toss the tofu cubes with 2 tablespoons of soy sauce (or tamari) until evenly coated.
   • Sprinkle the 1 tablespoon of cornstarch over the tofu and toss again gently until the cubes are lightly dusted. This coating is crucial for crispiness.
2. Cook the Tofu (Choose your method):
   • Pan-Frying (Recommended for crispiness): Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Once shimmering, carefully add the tofu cubes in a single layer (work in batches if necessary to avoid overcrowding). Fry for 8-12 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate lined with paper towels.
   • Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the cornstarch-coated tofu cubes in a single layer. You can lightly spray them with oil if desired, though it’s optional. Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.
3. Cook the Noodles:
   • While the tofu is cooking, bring a large pot of water to a boil. Add your chosen noodles and cook according to the package directions until al dente (slightly firm to the bite).
   • Drain the noodles thoroughly. Optional step: Rinse briefly with cold water to stop the cooking process and prevent sticking, especially important for soba or ramen noodles. Toss with a tiny drizzle of sesame oil (about ½ teaspoon) to prevent clumping if they’ll be sitting for a few minutes. Set aside.
4. Prepare the Teriyaki Sauce:
   • In a small saucepan, whisk together the ½ cup low-sodium soy sauce (or tamari), ½ cup water (or broth), ¼ cup maple syrup, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, minced garlic, and grated ginger. Add the optional red pepper flakes if using.
   • Bring the mixture to a simmer over medium heat, whisking occasionally.
   • In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water until smooth, creating a slurry.
   • Once the sauce is simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue to simmer and whisk for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon. Be careful not to over-thicken; it will thicken slightly more as it cools.
   • Remove the sauce from the heat and set aside. Taste and adjust sweetness or tanginess if needed.
5. Sauté the Vegetables:
   • If you used the same skillet for the tofu, give it a quick wipe. Add the remaining 1 tablespoon of neutral oil and heat over medium-high heat.
   • Add the broccoli florets and julienned carrots. Stir-fry for 3-4 minutes until they begin to soften but are still vibrant and slightly crisp.
   • Add the sliced red bell pepper and the white parts of the green onions. Stir-fry for another 2-3 minutes until the peppers are tender-crisp.
   • If using frozen edamame, add it during the last minute of cooking just to heat through. If using fresh, add it with the bell peppers. You want the vegetables cooked but retaining some bite.
6. Combine and Finish:
   • Add the cooked noodles and the crispy tofu back into the skillet with the sautéed vegetables.
   • Pour about two-thirds of the prepared teriyaki sauce over the noodle mixture. Gently toss everything together using tongs or two large spoons, ensuring everything is well coated without breaking the tofu or noodles too much. Cook for 1-2 minutes more, just until everything is heated through and glossy with sauce. If it seems dry, add a little more sauce.
   • Remove from heat.
7. Serve:
   • Divide the Vegan Teriyaki Noodle Bowl mixture among individual serving bowls.
   • Drizzle any remaining teriyaki sauce over the top, if desired.
   • Garnish generously with the reserved green parts of the sliced green onions and toasted sesame seeds.