Place the tofu, tamari, and garlic in a bowl and allow to marinate while you cook the noodles and prepare the other ingredients.
Place the vegetable stock in a pan and bring to the boil.
Add the rice noodles and simmer for a few minutes until soft, as per packet instructions.
Drain, retaining some of the stock for serving and set to one side.
Add the rapeseed oil to a large frying pan or wok and heat for 1 min.
Add the onions, sweet red pepper and tofu to the pan and toss frequently while they cook for a few minutes.
Once cooked through, add the rice noodles and toss again until mixed and heated through.
Add the sesame oil and retained stock.
Turn off the heat and divide the stir-fry into 2 bowls.
Top with a squeeze of lime juice and lots of fresh coriander.