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Put a large pot of water on and bring it to a boil. Discard the flavor packets then add the ramen noodles and cook for 2 minutes then drain them and set them aside. Note: you want them undercooked as they will finish cooking in the sauce. If they stick together when you want to add them to the stir-fry, rinse them under warm running water.
While the water is coming to a boil, heat 1 teaspoon of the oil in a large, non-stick frying pan. Dry the tofu with paper towel then add it to the frying pan. Let it cook for 3 minutes on each side, or until it is golden brown and crispy. Remove the tofu from the pan.
Add the remaining teaspoon of oil and all the vegetables to the pan at the same time. Let them cook for 5 minutes, or until they have started to soften. Remove them from the pan. (They can go in the same bowl as the tofu.)
Add all the sauce ingredients to the pan and bring them to a boil. Let them boil rapidly for 5 minutes. Mix the cornstarch with a little cold water and add it to the sauce. Let the sauce thicken then add the noodles, vegetables, and tofu to the pan and mix everything together. Top with any or all of the optional toppings and serve right away.