Set your Instant Pot to saute and add in sesame oil. When the oil is hot, add garlic, ginger, and onions. Saute for about one minute or until fragrant.
Mix in the tofu and push all of the contents of the pot to one side of the pot.
Add the egg and scramble with a spatula. It's ok if your eggs mix with your tofu and onion. If you feel like a quick spray of olive oil would help you egg to not stick, go ahead and do that now :)
Once scrambled, mix the egg into the onions and tofu.
Add in rice vinegar, coconut aminos or soy sauce, honey, zucchini, bell peppers, and carrots. Allow to saute for a few minutes, until the veggies become soft.
Place the rice noodles (the entire package of them together) on top of the tofu mixture and pour the stock over the noodles.
After adding the noodles and stock, close the lid to the pot and allow the noodles to steam for a minute or two. No need to add time to the pot or cook the noodles–they'll cook perfectly with the lid closed using the heat already in the pot.
Add chopped basil after noodles are cooked. Serve with cilantro, peanuts, and lime if desired.
Weight Watchers: 12 Blue Plan Points | 14 Green Plan Points | 12 Purple Plan Points per serving, not including garnishes21 Day Fix:21 Day Fix Container Count Per Serving (Recipe serves 6): 1/3 tsp, 1.5 green containers, 1/3 red container, 1 yellow container per serving.