Pat the tofu dry with paper towels. Place a folded paper towel underneath and press gently to remove excess moisture. Repeat on all sides, until the tofu feels dry.
Cut the tofu into small cubes (about 1 inch / 2.5 cm pieces).
In a bowl combine the cornstarch and spices. Add the tofu and toss until evenly coated.
Heat the coconut oil in a pan over high heat. Once hot, place the tofu pieces in one by one. Sear them on all sides until golden and crispy. Remove from the pan and set aside.
Slice the red bell pepper into thin strips. Add to the pan and saute for 2-3 minutes, until slightly soft. Add salt to taste.
Return the tofu to the pan and stir gently.
Add the soy sauce and mix well to coat everything evenly.
In a separate bowl, cover the instant whole grain rice noodles with boiling water and let sit for 1-2 minutes, or until softened. Drain well.
You can use regular rice noodles or vermicelli instead. Whole grain noodles are a great option if you want to boost fiber and stay fuller for longer.
Add the noodles to the pan and toss everything together. Cook for another 2 minutes, allowing the flavors to combine. Adjust seasoning and add soy sauce if needed.
Serve immediately and garnish with sesame seeds. Enjoy!