Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

In the bottom of a small mixing bowl, add the sesame oil and soy sauce. Add the tofu and toss well to coat. Set aside.

Add the broccoli, carrots, and bell peppers to the baking sheet. Drizzle with oil and season with salt and pepper. Arrange the vegetables on the baking sheet to avoid a lot of overlapping, saving space to add the tofu. Add the tofu to the baking sheet.

Bake for 30-35 minutes or until the vegetables are tender, flipping the tofu halfway through.

While the vegetables and tofu bake, prepare the teriyaki sauce. Mince the garlic and peel and mince the ginger. Combine 1 cup of water, soy sauce, ginger, garlic, honey, red pepper flakes, and sesame seeds in a small saucepot over medium heat. Meanwhile, in a small bowl, whisk together the arrowroot powder and 2 tablespoons of water. Once the soy sauce mixture is simmering slightly, add the arrowroot slurry and stir constantly until combined and sauce is thickened. Remove from heat and set aside.

Ten minutes before the vegetables are done, spiralize the zucchinis on Blade D and trim the noodles. Heat a wok or large skillet over medium-high heat and once the pan is hot, add the zucchini noodles and cook, tossing occasionally, until al dente (you may need to do this in batches), about 7 minutes. Drain the zucchini noodles in a colander and pat dry. Divide the noodles into bowls.

Once the vegetables are done, pour over the prepared teriyaki sauce directly on the baking sheet and toss well to coat. Top the zoodles with the vegetables and tofu. Garnish with scallions.