Whisk or blend together the tofu dressing ingredients and fry with the cubed tofu for 10-15 minutes. Set aside.
Bring large pan of water to the boil and blanch the broccoli for 3 minutes, spoon out the broccoli but retain the hot water for the noodles. Run broccoli under cold water to stop further cooking.
Bring water back to the boil and add noodles for 3 minutes (or according to pack instructions) then drain and run under cold water. Mix with a dash of sesame oil to stop them sticking.
Whisk or blend together the salad dressing ingredients and pour onto cooked noodles, use two hands or two forks to gently coat the noodles. Add the fried tofu, broccoli & red pepper, nuts & coriander. Serve cold.