Make the marinade for the tofu by combining all the ingredients for the marinade; then mix well and set aside.
Cut your Tofoo into equal sized cubes and place in a container, pour over the marinade, then cover the container and place fridge for an hour.
Whilst the tofu is in the fridge, make the teriyaki sauce, by combining the tamari sauce, water, sake/mirin, sugar, garlic, and ginger. Stir briefly. In a separate bowl mix together the arrowroot powder and water until just combined. Place all the ingredients in a saucepan over a medium heat until the sugar is completely dissolved. Stir regularly, so the sauce reduces and thickens. Once the sauce is done, transfer to a bowl, and set aside.
Take the cucumber and using a vegetable peeler, create cucumber ribbons. Once done, set aside. Then take the courgette (if using) peel into ribbons and set aside. Take the spring onions, chop up finely and set aside.
Pre-heat the oven to 200°C/400°F and cover a baking tray with non-stick paper/grease-proof paper. Place your tofu on the prepared baking tray and bake for 25 minutes or until the outside is nice and crisp.
About 10 minutes before the tofu is due to come out of the oven prepare the Tenderstem® by boiling it in hot water for 5 minutes and set aside.
Heat a pot full of water, bringing the water to the boil. Once boiled, turn off the heat and place your rice noodles inside the boiling water for 3 minutes.
Remove the tofu from the oven, place on top of the noodles and veggies, pouring on some of the teriyaki sauce, sesame seeds and spring onions on top. To finish, add a dash of lime.