Preheat oven to 425. Line a sheet pan with parchment or non-stick aluminum foil.
Dry tofu with a kitchen towl, pressing gently on all sides to remove excess water. Cut tofu into 1/4 to 1/2-inch cubes. Place tofu on prepared pan.
In a small bowl, mix soy sauce (or alternative), honey, and oil util combined. Pour over tofu and gently toss to coat. Spread tofu out on baking sheet so no pieces are touching. Roast until golden brown, about 15 minutes. Check half way through baking time. If tofu is getting too brown on the bottom, flip each piece and continue cooking. Remove tofu from the oven then sprinkle with a pinch of coarse salt to season.
While tofu is roasting, prepare your rice noodles according to package instructions. Drain and toss with a little oil to prevent them from sticking together. Set aside. Prepare vegetables and place in bowls or a serving platter. Make the sauce.
Once the tofu is cooked and all components are ready, assemble bowls. Place noodles into bowls then top with tofu and desired veggies and drizzle with peanut sauce. Sprinkle with sesame seeds if using. Enjoy warm or at room temperature.