Cut tofu into small squares (about 1 inch square cubes).
Use a paper towel to gently press out a little of the moisture.
In a large non stick skillet, add 2 tb of the cooking oil, and turn on the stove to medium heat.
Once pan is coated well with the oil, add the tofu and don’t touch!
After 4-5 min on one side, gently flip to the other, for another 4-5 minutes.
While that’s cooking, chop up all your veggies, mash the garlic, and set aside.
Once the tofu is done, remove pan from heat, transfer tofu to a plate, and set aside.
Bring a pot of water to a boil and prepare the pasta according to package instructions.
In the same pan that was used for the tofu, add remaining 2 tb of cooking oil, along with the bell pepper, onion, carrots, garlic, salt and pepper.
After about 5-7 minutes, add the pasta to the pan, along with the coconut aminos, maple syrup, and sesame oil.
Use tongs to mix everything together and coat evenly.
Add the crispy tofu back to the pan.
Plate your meal and enjoy!