Start by preparing your ingredients: press the tofu to remove excess moisture, then cut into small cubes. Thinly slice the bell peppers and julienne the carrots. Mince the garlic and ginger, and chop the green onions for later.
Cook the noodles according to package instructions until al dente. Drain and set aside.
Heat the cast-iron skillet over high heat until shimmering hot, then add a tablespoon of vegetable oil. Carefully place the tofu cubes in the pan in a single layer and let cook undisturbed for 2-3 minutes until golden brown and crispy on one side. Flip and cook the other sides for another 2 minutes, then remove and set aside.
Add a little more oil if needed, then toss in the minced garlic and ginger. Sizzle for about 20 seconds until fragrant, with a spicy, aromatic aroma filling the air.
Quickly add the sliced bell peppers and julienned carrots to the skillet. Stir-fry for 2-3 minutes, until the vegetables are vibrant and slightly tender but still crisp, with a gentle crackle and a colorful sheen.
Push the vegetables to one side of the skillet, then add the cooked noodles directly to the empty side. Pour the soy sauce over the noodles and toss everything together, ensuring the noodles are coated evenly and start to develop a slight smoky aroma.
Return the crispy tofu to the skillet, mixing thoroughly to combine all ingredients. Drizzle the toasted sesame oil over the top and toss again, allowing the flavors to meld and the dish to heat through for another minute.
Remove from heat and sprinkle chopped green onions over the top for a fresh, sharp contrast. Serve immediately straight from the skillet, enjoying the smoky, crispy, and flavorful noodles with vibrant vegetables.
