Remove the excess moisture from the tofu by wrapping it in a few layers of kitchen paper. Sandwich between two chopping boards, then weigh down the boards with tins. Leave for 5-10 minutes, remove the boards and unwrap.
Cut the tofu in half horizontally, then into triangles. Heat half the vegetable oil in a frying pan or wok and add the tofu. Cook for 3-4 minutes on each side until browned. Remove from the pan and set aside.
Heat the remaining vegetable oil in the pan. Add the mushrooms and stir-fry for 2 minutes. Add the mixed veg, sauce and noodles and stir-fry for a further 2-3 minutes.
Divide between 4 plates, top with the tofu, drizzle with the sesame oil and scatter over the coriander.