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To a non-stick large pan on high heat, add the oil. When hot, add the tofu. Stir every few minutes, but be careful not to over-stir as the tofu can crumble. When lightly golden on all sides, add the ketjap, toss to coat, and remove from the heat.
To a sauté pan or wok on medium-high heat, add the vegetable oil, shallots, garlic, and broccoli and cook for 6 minutes.
Cook the noodles according to the package instructions. Ideally, drain when the noodles are 2 minutes away from being al dente. Run the noodles under cold water.
Add the drained noodles to the pan with the broccoli. Also add in the tofu, bell pepper, tomatoes, soy sauce, sambal, and sesame oil. Toss to coat, and heat until the noodles are fully cooked.
Serve in your favourite bowls, top with desired garnish, and enjoy!