Boil the noodles according to the package directions
Drain and return them to the pot
Meanwhile, in a small bowl, whisk together soy sauce, and lime juice
Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces
Heat the oil in a large skillet over medium-high heat
Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes
Add the tofu and sprouts
Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes
Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes
Transfer to a platter and top with the vegetables, sesame seeds and pine nuts