Start by boil fresh water, once boiling add in the vermicelli and continue to boil for about 5 minutes, or until soft and chewy, not hard and not mushy

Remove from the water, slice into 4 sections, then add to a bowl and add 4 tablespoons soy sauce, ¼ cup water, the brown sugar, rice vinegar, and toasted sesame oil on top. Stir well, then set aside

Then blanch the spinach (add the fresh spinach to boiling water for 30 seconds then remove and add to a bowl of ice water to stop the cooking process). Squeeze out any excess liquid, then slice the blanched spinach into 4 sections. Add the spinach to a bowl and stir in a pinch of salt and the minced garlic, then set aside.

Now start julienning and slicing the vegetables. The easiest way to do this is by thinly slicing the onion and mushrooms, then using a mandolin to slice the peppers and carrot, and then finely julienne them.

Cook each vegetable one at a time, on medium to low heat, with more oil for 3-5 minutes each. Start with the onion, then carrot, then yellow bell pepper, then red bell pepper, then mushrooms. As you finish each one, add to your largest bowl.

Then cut the tofu into strips about ¼ inch wide and toss with the cornstarch and 2 remaining tablespoons of soy sauce. Cook in the same pan as before, until fully cooked on the outside, about 5-7 minutes, stirring constantly to avoid sticking. Add the tofu to the large bowl with the vegetables.

Then turn the heat to low and add in the vermicelli mixture, cook until the vermicelli is warm again. Add to the vegetable mixture, then add in the spinach and stir well.

Top the mixture with all of the cooked ingredients with the toasted sesame seeds, serve, and enjoy!