Freeze tofu and then defrost, saving water. Set aside.
Marinade for tofu:In small pan, mix together veggie broth, 1 tablespoon soy sauce, wine vinegar and 1 to 2 cloves garlic. Bring to a boil and remove from the heat.
Tear or cut tofu into pieces in desired size and place in a bowl. Pour marinade over tofu. Cover and refrigerate for 1 hour. Drain Tofu and save marinade with water from tofu.
Dressing:Pour rice vinegar, 2 tablespoons soy sauce, minced ginger, 1 garlic clove and scallions in blender. Blend, then while blending add the sesame oil. Let sit to blend flavors.
Noodles:Hydrate rice noodles with water from tofu, tofu marinade and veggie stock. Use enough liquid to almost cover the noodles. Heat liquid, take off heat, put noodles in pan, cover and let sit. Add more liquid if needed.
Stir fry veggies:Add oil to a pan over medium high heat. Stir fry onion till translucent. Add bell pepper, carrots and cabbage. Stir fry for a couple minutes. Add peas and only stir fry peas till not frozen.
Add oil to another pan and stir fry tofu until desired texture.
To build your plate:Lay down a bed of noodles, followed by desired amount of veggies and then the tofu. Drizzle a little dressing over the top.
Garnish with favorite garnish like fresh chopped cilantro or crushed red pepper flakes or chopped peanuts.