Remove tofu from water and press for 20 minutes. Cut into 4 slices and then into 1 inch cubes.
Cook the pasta according to the package directions. Drain, toss with sesame oil, and keep warm.
Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat and add tofu. Sprinkle with salt and pepper. Stir fry for 5-7 minutes or until golden brown. Remove from pan.
Add remaining vegetable oil to skillet and add onion. Stir fry for 2 minutes. Add in carrot, pepper, and garlic and cook 2 more minutes.
Reduce heat to medium.
In a small bowl combine the oyster sauce, teriyaki, rice vinegar, and soy sauce. Mix well.
Return tofu to the skillet and then pour sauce over top. Toss to coat.
Add the pasta and bean sprouts and toss to combine. Cook for 2-3 minutes or until everything is heated through.
Serve warm.
Notes
Recipe adapted from Cooking Light Weeknight One-Dish Meals Cookbook, p. 131.