Take the tofu and let it sit on a couple of pieces of paper towel for a couple of minutes to get some of the moisture out.

Cut the tofu into a couple of 2-inch strips and gently press more paper towels onto the tofu, being careful not to break the tofu.

Cut the tofu strips into 1 inch cubes and place in a large bowl.

Carefully, making sure not to break the tofu, toss the tofu with the soy sauce, salt and pepper. Set aside!

In a small measuring cup, combine all your sauce ingredients: soy sauce, honey, hoisin sauce, rice wine vinegar, sesame oil, garlic and ginger. Set aside.

Heat the olive oil in large pan over medium/high heat.

As the pan is heating up, start cooking your rice noodles. Place your rice noodles in a big bowl with very hot water. Let sit for 15 minutes or until al dente. If you are using a different kind of noodles, cook according to package directions.

Once the pan is hot, add in the tofu and cook until all sides are lightly browned. Careful when flipping the tofu, making sure you’re not breaking the tofu cubes apart. This is hard, I usually accidentally break some pieces. This should take 7-8 minutes until all the tofu is browned.

Once browned, remove the tofu to a plate and turn the heat down to low.

Add in your sauce mixture and stir for 1 minute.

Add in your cooked noodles and toss with the sauce. Then add your tofu back into the pan to top the noodles.

Serve with green onions if you would like. You can store this in an airtight container in the fridge for up to 3 days. Enjoy!:)