Drain tofu and pat dry with a clean kitchen towel. Cut into squares and place in a large skillet. Drizzle with 1 tsp sesame oil and 1 Tbsp chili sauce and toss to coat. Cook on medium heat until browned, 10-15 minutes, flipping occasionally. 

While tofu cooks, chop all veggies. Then prepare sauce by stirring together everything in the "sauce" section in a medium-sized bowl.

In a wok (preferred), extra large skillet, or large pot: heat 2 tsp sesame oil on medium heat and sauté onions until softened. Stir in garlic, broccoli, zucchini, and carrots, and sauté until they begin to soften (they will cook more with the noodles and sauce.) Stir in bell pepper and turn off heat.

Bring 8 cups of water to a boil. Turn off heat and submerge rice noodles in hot water for about 5 minutes, until they begin to soften but are still al dente. Don’t overcook! Noodles will be cooking more with veggies. Strain water out using a colander. 

Add the al dente noodles to veggie mix and pour sauce on top. Cook on medium heat until noodles absorb the sauce and noodles soften to desired consistency.

Serve immediately, topping with peanuts, green onions, lime wedges, and optional red pepper flakes for additional spice.