Cook the noodles as per packet instructions. When the noodles are almost done cooking, add the broccoli florets to the same pot and cook for about 2 mins. Drain them both out together.
Stir together all the ingredients listed under ‘dressing’. Taste and adjust seasoning. Set aside.
Add sesame seeds to a large wok/pan and toast until fragrant and lightly browned. Remove and set aside. (Use the same wok you're going to toss your noodles in.)
Add the tofu to the same wok with a little drizzle of oil. Fry until browned on all sides. Remove and set aside.
Add oil to the same wok and sauté spring onions (the bottom parts), ginger, garlic and green chillies until lightly browned. Add red peppers and cook for a few mins. Tip in the mushrooms and cook for a few more mins.
Add the drained noodles and broccoli to the wok and stir in the dressing. Toss to coat. If it appears too dry, add a little hot water and stir through. It will dry out a little as it sits so use water accordingly. Take off the heat and stir in the lime juice.
Top the noodles with tofu and mangoes and sprinkle over sesame seeds and spring onion tops. Serve hot or at room temperature.