Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, drain the water and cut the tofu into 1cm / 0.4 inch dice.

In the meantime, make the teriyaki sauce. In a small saucepan, heat together the soy sauce, sugar, water, maple syrup, ginger, and garlic over medium heat. Whisk together until slightly thickened, about 5 minutes. Mix the cornstarch and water in a small bowl. Whisk the vinegar and cornstarch mixture in the saucepan with the rest of the ingredients until well combined. Carry on cooking until the sauce has thickened a bit more, about 2 minutes. Set aside.

Prepare the vegetables: Peel the carrots and cut into 8 cm long thin sticks. Cut the baby corn in half lengthwise. Wash and chop the pak choi. Deseed the red pepper and cut into strips.

Heat 1 tablespoon each of sesame and vegetable oils in a wok or large frying pan over medium-high heat. Add tofu and fry until golden all over. Remove the tofu from the pan and set aside. Add 1 tablespoon of vegetable oil in the pan. Add the vegetables and garlic. Stir-fry until the vegetables start to soften, about 5 minutes.

In the meantime, cook the noodles: Fill a saucepan half-way with water and bring to a boil. Once at a boil, salt the pan of water and add the noodles. Cook according to packet instructions, about 3 minutes. When done, rinse the noodles under cold water and drain well.

Stir the cooked noodles, fried tofu and teriyaki sauce in the vegetables and cook for a minute or so over medium-high heat to warm everything up.

Serve the stir-fry garnished with sesame seeds, sliced spring onions and chillies. Drizzle some extra tamari soy sauce on top if desired.