In a large skillet or a wok, sauté all the vegetables with half the sesame oil over high heat for 5 minutes or until slightly browned, then stir in soy sauce and tofu.
Meanwhile, cook pasta 3 minutes less than package directions, drain and toss with vegetables.
Divide into 5 “envelopes” of parchment paper.
Bake for 10 minutes.
Serve in the baking paper on a plate, slightly cut open.
