Vermicelli noodles (one pan)

Name: Vermicelli noodles (one pan)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese, Asian
Ingredients: 30 ml / 2 tbsp soy sauce (or tamari if GF); 10 ml / 2 tsp dark soy sauce (for colour); 20 ml / 1½ tbsp rice wine vinegar; 10 ml / 1 tsp maple syrup (or sugar), adjust to taste; 5 ml / 1 tsp toasted sesame oil; 1 garlic clove, finely grated; 5-10 ml / 1-2 tsp chilli sauce (like Sriracha), adjust to taste; 3 spring onions / scallions; ½ bell pepper; 1 cob of corn OR ½ cup canned/defrosted corn kernels; 150 g / 5.3 oz green beans; 15 ml / 3 tsp high smoke point oil (I use bran rice); 100 g / 3.5 oz rice vermicelli noodles; 60 g / scant ½ cup roasted peanuts (or cashews); 300 g / 10.5 firm tofu (I use smoked tofu but regular works well too), pressed; 20 ml / 1½ tbsp soy sauce (or tamari if GF); 10 ml / 2 tsp oil