Cut the tofu into 2cm cubes and place in a bowl. Add 2 tablespoons of the Korean BBQ sauce making sure the tofu cubes are fully covered in the sauce. Cover with clingfilm and leave in the fridge for minimum 30 minutes.
Cook the noodles according to the packet instructions. Drain and put aside.
Peel and chop the carrot into matchsticks. Slice the mushrooms. Cut the pepper into thin strips and spring onion into small pieces.
Place a wok on a high heat and drizzle in 1 tablespoon of olive oil. Add the tofu and fry for about 3 minutes.
Add the pepper, sugar snaps, broccoli, carrot, mushrooms and spring onions, and fry for 2 minutes stirring regularly.
Add the noodles and 3 tablespoons of the Korean BBQ sauce and toss well.
Plate, sprinkle with some finely chopped spring onons and sesame seeds, and serve.