I made this recipe without the rice noodles, just tofu and vegetables. I substituted zucchini for carrots because my husband is allergic. Like other reviewers mentioned, I only used a couple of spoons of water (1/4 cup is way too much) and I also added a few drops of sesame oil and rice vinegar to the dressing. I also marinaded the tofu and sauteed for a couple of minutes. The dressing was amazing and lightly coated the vegetables and tofu. Red pepper flakes added a slight kick. My husband loved this dish and I will definitely be making it again!