Cook rice noodles according to package directions - be careful to not overcook, as you want the noodles to not break up when tossed with sauce and other ingredients later. When they are done cooking, drain and rinse them with cool water, then toss them with a touch of sesame oil. Set aside.
Meanwhile, drain and gently press excess water out of tofu with paper or kitchen towels. Thinly slice and in a large pan with a bit of sesame oil, lightly brown the strips on several sides. This takes approx. 10 min. Do not stir the tofu around a lot during cooking, as this may break the pieces. Transfer strips to a plate.
While those are cooking, cut the bell peppers. I cut the yellow and orange peppers into thin strips and the green pepper I diced small.
Back in pan, add the other tsp sesame oil and add sliced bell peppers to pan and cook for around 5 min, stirring periodically. Then add the green peppers and cook another 3 min, stirring periodically.
Meanwhile, whisk together the sauce ingredients very well until smooth. Add the sauce, cooked noodles, and tofu back to the pan with the peppers (once the peppers are cooked as described above).
Gently, toss together, adding the desired amount of sauce.
Serve immediately and top with sesame seeds, sliced scallions, and extra chili garlic sauce (as desired).