In a large pot of boiling water, add the rice noodles and cook according to package instructions until al dente. Drain and set aside.

While the noodles are cooking, heat a non-stick skillet over medium-high heat. Add a touch of sesame oil. Once hot, add the cubed tofu and sauté for 5-7 minutes, or until golden brown on all sides. Remove tofu from the skillet and set aside.

In the same skillet, add a little more sesame oil if needed. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Toss in the broccoli, bell peppers, carrots, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender yet still crisp.

Return the sautéed tofu to the skillet, then add soy sauce and teriyaki sauce. Stir everything together and allow it to heat through for another 1-2 minutes.

Add the drained rice noodles to the skillet and gently toss everything together until the noodles are thoroughly coated with the sauce.

Divide the noodle bowl into serving dishes and garnish with sesame seeds and green onions. Enjoy your delicious Vegan Teriyaki Noodle Bowl!