Vegan Singapore Noodles with Tofu (Gluten-Free) - The Pesky Vegan

Ingredients

• 4 oz (120 g) vermicelli rice noodles
• 2 tablespoons sesame oil ((divided))
• 8 oz (225 g) extra-firm tofu, drained
• 1½ tablespoons medium curry powder ((divided))
• 4 spring onions, julienned
• 1 medium carrot, julienned
• 1 red pepper, deseeded and julienned
• One handful (75 g) mangetout, julienned
• 3 garlic cloves, finely chopped
• 2 tablespoons tamari or soy sauce
• 1 tablespoon agave syrup or maple syrup
• ½ teaspoon turmeric
• Juice of 1 lime