Preheat oven to 400 degrees.
Drain a 12 oz. package of extra firm tofu. It MUST be extra firm. Wrap in a few layers of paper towels and place on a plate. Top that with a heavy pan, such as cast iron and top that with something heavy as well. Allow to drain for 15 minutes.
Cube the tofu into 1/2" pieces. Place in a single layer on a lined baking sheet and bake for 25 minutes, turning one or two times.
Combine all ingredients for the sauce. Set aside.
Boil water and cook noodles to package directions. Drain and rinse.
Prepare the vegetables remembering to keep all ingredients approximately the same size so they cook in the same amount of time. You can steam or microwave the veggies for just a couple of minutes to par-cook them.
Heat a wok or skillet on high heat. Add 1/4 of the sauce and cook the carrots. Add the orange zest.
Add the remaining sauce and the baked tofu. Stir fry until almost caramelized. Add the broccoli in the last few moments of cooking.
Place the noodles in the lettuce cups and top with the stir fry mixture.
Finish with red pepper flakes and orange zest, if desired.