A delicious, gluten-free tofu and rice noodle bowl with lots of vegetables.
Cook the rice noodles according to the package instructions. drain them and run them under cold water and keep them aside.
Heat the oil in a nonstick pan, and cook the tofu. Till it is brown on all the sides.
Once it is crisp, take it out and then add the remaining oil in the pan. Add ginger, garlic paste and saute for a minute.
meanwhile mix all the sauces together in one bowl and cornstarch in water in another bowl.
Add the sauces in the pan first and then add cornstarch and water mixture. add 1/2 cup of more water, so that the sauce is not too thick. let this boil for a couple of minutes and when you get the desired consistency, add salt and black pepper.
Add the cooked tofu and mix gently. let this cook for 5 minutes on high flame till the sauce covers the tofu nicely. Sprinkle some sesame seeds all over and turn off the stove.
To arrange in a bowl. place the noodles first and then top it with tofu, and some blanched broccoli, cucumber, onions, zucchini and other vegetables of your choice. serve hot and enjoy!