Cook the ramen noodles according to package instructions. Drain and set aside.
While the noodles are cooking, cut the pressed tofu into bite-sized cubes.
In a large skillet, heat the vegetable oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
In a bowl, whisk together the vegetable broth, peanut butter, soy sauce, maple syrup, sesame oil, garlic, and ginger until smooth.
Pour the peanut sauce over the cooked tofu in the skillet and stir to coat. Add the snap peas and sliced bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
Add the cooked ramen noodles to the skillet and toss everything together until well combined and heated through.
Serve hot, garnished with chopped green onions and sesame seeds.