Heat 1 cup oil in medium nonstick skillet or wok over medium-high heat to 400°F. Break rice stick bundle into pieces; fry in hot oil until puffed. Remove rice sticks from oil; drain on paper towels. Discard remaining oil.
Gently press tofu cubes between layers of paper towels to remove excess moisture. Place tofu in shallow bowl. Drizzle with marinade; stir gently to coat. Let stand at room temperature for at least 5 minutes to marinate.
Heat 2 teaspoons oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 3 to 4 minutes or until thawed. Add bell pepper, onions, water and tofu with marinade; cook and gently stir 3 to 4 minutes or until vegetables are crisp-tender. Serve over cooked rice sticks.