Boil the noodles and set aside.
Cut the tofu into cubes. Cover and soak for 20 minutes in the soy sauce, rice cooking wine, salt and sugar marinade.
Fry until golden brown and drain on paper towels.
Heat 2 tbsp oil and saute the ginger and onion.
Add the broccoli, sweet pepper and pimento peppers then the mushrooms. Stir for 2 minutes.
Add the tofu then the noodles. Stir carefully.
Add cornstarch mixture, soy sauce and a few drops of sesame oil.
Toss carefully . Adjust salt to taste. Serve hot.