Follow these step-by-step instructions carefully for a perfect result every time. The key to a great stir-fry is preparation, a concept known as mise en place (having all your ingredients prepped and ready before you start cooking).

Step 1: Press and Prepare the Tofu
This is the most critical step for achieving crispy tofu. Do not skip it!

• Drain the water from the tofu package.
• Place the tofu block on a plate lined with several layers of paper towels or a clean kitchen towel.
• Place more paper towels on top of the tofu block.
• Set something heavy on top, like a cast-iron skillet, a few cookbooks, or a cutting board weighed down with cans.
• Let the tofu press for at least 30 minutes, or up to an hour. You will be surprised at how much water is released. The drier the tofu, the crispier it will get.
• Once pressed, cut the tofu into 1-inch cubes.
• Place the tofu cubes in a medium bowl and sprinkle the cornstarch over them. Gently toss the tofu until each piece is lightly coated.

Step 2: Prepare the Noodles

• Cook or soak the rice noodles according to the package directions. Most flat rice noodles require soaking in hot (not boiling) water for about 8-10 minutes until they are pliable but still have a slight bite (al dente). Be very careful not to overcook them, as they will cook further in the wok.
• Once the noodles are ready, drain them completely and rinse with cold water to stop the cooking process and prevent them from sticking together. Set aside.

Step 3: Whisk Together the Sauce

• In a small bowl, combine all the sauce ingredients: low-sodium soy sauce (or tamari), maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and optional sriracha.
• Whisk thoroughly until everything is well combined and the maple syrup is dissolved. Set aside.

Step 4: Cook the Tofu

• Place a large wok or a non-stick skillet over medium-high heat. Let the pan get hot.
• Add 2 tablespoons of neutral oil. Once the oil shimmers, carefully add the cornstarch-coated tofu cubes in a single layer. Be careful not to crowd the pan; cook in two batches if necessary.
• Cook the tofu for 3-4 minutes per side, until it is golden brown and crispy on all sides.
• Use a slotted spoon to remove the crispy tofu from the pan and set it aside on a plate.

Step 5: Stir-Fry the Vegetables

• Using the same wok or skillet, add the remaining 1 tablespoon of oil if the pan looks dry.
• Add the broccoli florets and shredded carrots to the hot pan. Stir-fry for 3-4 minutes until the broccoli is bright green and slightly tender-crisp.
• Add the sliced red bell pepper, snow peas, and the white parts of the green onions. Continue to stir-fry for another 2-3 minutes. You want the vegetables to be cooked but still retain a vibrant color and a noticeable crunch.

Step 6: Combine and Finish the Dish

• Push the vegetables to the sides of the wok to create a well in the center.
• Pour the prepared sauce into the center of the wok and let it bubble for about 30 seconds. This allows the garlic and ginger to become fragrant and the sauce to thicken slightly.
• Add the cooked rice noodles and the crispy tofu back into the wok.
• Using tongs, gently toss everything together, ensuring the noodles, tofu, and vegetables are evenly coated in the delicious sauce. Continue to toss for 1-2 minutes until the noodles are heated through. Be gentle to avoid breaking the noodles.
• Turn off the heat. Stir in most of the green parts of the sliced green onions, reserving some for garnish.

Step 7: Serve Immediately

• Divide the stir-fried tofu and rice noodles among serving bowls.
• Garnish with the remaining green onions, a sprinkle of toasted sesame seeds, fresh cilantro, and a side of lime wedges for squeezing over the top.