1. Place olive oil in a frying pan.
2. Crumble the tofu with your hands and bring it to the pan, over high heat, until golden brown.
3. Add diced onion, pepper, carrot and zucchini.
4. Add a pinch of salt.
5. Cook for a few minutes over medium heat and covered.
6. Hydrate the noodles in a cup of hot water.
7. In a bowl prepare a broth with the vegetable broth cube, Cornflour, lemon juice and water.
8. Add the broth to the pan and cook for 10 minutes over low heat and covered, until reduced.
9. Remove the rice noodles from the bowl and drain.
10. On a plate, place a portion of rice noodles in the center and the preparation of tofu and vegetables on top, garnishing with toasted sesame seeds.