Hoisin tofu noodle stir fry

Start by pressing your tofu for around 15 minutes. If you have a tofu press by all means use that, but if you don't have a tofu press just place your tofu between two plates, line with kitchen towel underneath and on top of the tofu and put something heavy on the top plate. (See my video if this is unclear to you).
Prepare your vegetables. Rougly chop the onion and mushrooms. Finely chop the garlic and spring onion. Slice the bell peppers and cut the broccoli.

Place the broccoli in a (wok) pan and add a splash of water. Cover with a lid and steam for around 5 minutes.
While the broccoli is steaming, cut your pressed tofu into big or small cubes (depending on your preference) and add to a bowl with one of the two tablespoons of corn starch.
Mix until the tofu is covered in the starch.

Heat a little oil in a pan and add in the tofu pieces. Fry on each side for around 3 minutes or until crispy.
While the tofu is frying, add the onion and garlic to the broccoli.
Sauté for a minute before adding the mushrooms and the bell peppers. Add another splash of water and steam again for a couple of minutes or until the mushrooms start to soften.

When the tofu is crispy, turn of the heat.
Add the sweet chili sauce, soy sauce, hoisin sauce, sambal, sriracha and orange juice to the broccoli and mushrooms. Stir and look at the consistency, if it's runny add a corn starch slurry (equal amounts of water and corn flour) to it.

I used precooked noodles so I added the noodles to the mixture now. If you use any other type of noodle you might have to boil them first. Add the tofu as well.
Garnish with sesame seeds and the spring onion.