Cut Broccoli into florets. Cut carrots into thin strips. Cut cabbage into small pieces. Rinse Mung Beans. Prepare sauce ingredients in a small bowl. Cut tofu into cubes. Finely chop garlic.
Cut tofu into cubes and marinate in sauce. Refrigerate.
In a pan, heat 2 TL oil and add carrots. Cook for 5 minutes. During this time, go ahead and start cooking the tofu on a separate burner (see below). Add Onions, Broccoli, Cabbage, and Mung Beans, cooking for 10 minutes more. Add garlic and dried ginger, cooking for 2 minutes. Remove from heat but keep warm.
Coat the tofu with flour and add to a non-stick pan with 1 TL oil. Lightly brown tofu on medium-low heat on all sides. Set aside and keep warm.
In another pan, add 1 TL oil and add noodles and sauce, cooking the noodles until liquid is gone. Mix in the vegetables and tofu.