In a small bowl, combine teriyaki, vinegar, lime juice, oyster sauce, ginger, sugar, red pepper flakes and garlic powder.
Open package of tofu and drain. Slice tofu diagonally in half to form 2 triangular shaped pieces. Turn triangle onto long flat cut side, with point facing up. Cut into 3 triangular slices, each about 1/2-inch thick. Repeat with second triangle to form six 1/2-inch thick triangular slices.
Spread tofu onto a paper towel-lined tray. Top with more paper towels, and cover with a sheet pan. Evenly weigh down sheet pan with soup cans. Let stand 10 minutes. Change paper toweling and repeat.
Transfer tofu to a shallow glass dish and add marinade. Let marinate, at room temperature, 30 minutes, turning slices over after 15 minutes.
Drain marinade into a small saucepan. Bring a large pot of water to boiling. Heat a ridged grill pan over medium-high heat. Brush with 2 teaspoons oil.
Cook fettuccine in boiling water, according to package directions, adding snow peas, pepper and onion during last 4 minutes of cooking.
Grill tofu, about 2 minutes per side, until nicely marked and hot.
Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
Drain noodles and vegetables. Toss together with thickened marinade and sprinkle with sesame seeds. Top with grilled tofu.