Combine 1/2 cup soy sauce, 1/4 cup brown sugar, minced garlic, and grated ginger in a medium saucepan. Heat over medium, stirring until sugar dissolves, and simmer for about 5 minutes.

Press a block of firm tofu to remove moisture and cut into cubes. Heat 2 tablespoons sesame oil in a non-stick skillet over medium-high heat. Add tofu and pan-fry for 8-10 minutes until golden brown.

Bring a large pot of water to boil and add noodles. Cook according to package instructions for about 6-8 minutes until al dente. Drain and rinse under cold water.

In the same skillet, add your favorite chopped vegetables and stir-fry for 4-5 minutes until tender-crisp.

Add cooked noodles and crispy tofu to the skillet. Pour teriyaki sauce over ingredients, tossing gently to coat and heat through for an additional minute.

Serve in bowls, garnishing with toasted sesame seeds or sliced green onions.