Heat the oil in a pan and brown the diced tofu with the garlic and ginger for about 5 minutes. Put aside.
For the sauce, add the tamari, maple syrup, shiracha and rice vinegar to a boewl and stir to combine everything.
Add all the ingredients in layers in the Mason jar one at the time. Start with the sauce , the cooked rice noodles, then add the chopped red pepper, diced fried tofu, green onion, and garnish with the cilantro, sesame seed and lime. Seal carefully.
You can eat these Vegan Tofu Drunken Noodles cold or hot directly out of the jar, or empty them into a bowl. Just give the jar a little shake first to help incorporate the sauce throughout
The sealed jars can be stored in the fridge for up to five days, so prep can be done on Sunday night for the entire week of lunches. This recipe makes 4 servings, but can easily be doubled to feed more people.