Place the vermicelli noodles in a pan or large bowl, then pour over enough boiling water to fully submerge them. Leave to soften for a few minutes (or according to package instructions), then drain and set aside (see notes). For other noodle types, prepare according to package instructions.
Place the drained tofu in a bowl and mash it gently using a fork, masher, or wooden spoon. It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
Heat a large pan or wok on medium heat. Once hot, add one tablespoon of the sesame oil and the mashed tofu. Fry for around 4-5 minutes, stirring regularly until the tofu starts to turn slightly golden. At this point, add half a tablespoon of the curry powder and a splash of water. Mix well, cook for another minute, then remove and set aside. (If the tofu seems to be sticking at any point, reduce the heat and add a touch of extra cooking oil to the pan.)
In the same pan, heat the other tablespoon of sesame oil on medium/high heat and then add the julienned spring onions, carrot, red pepper, and mangetout. Stir-fry for a few minutes, before adding the garlic and cooking for another minute.
Next, add the tamari/soy sauce, agave syrup, curry powder, and turmeric. Cook for a couple of minutes, then add the tofu back to the pan. Cook this for another minute or so, allowing the tofu to absorb some of the flavours.
Finally, add the rice noodles and lime juice to the pan. Reduce the heat and cook for a further two minutes, stirring the noodles regularly to coat them and prevent them from sticking. Serve warm.