Start by pressing the tofu to remove excess moisture—wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, slice the tofu into bite-sized cubes and marinate in a mix of light soy sauce, garlic powder, and a pinch of salt. Let it sit for about 10 minutes while you prepare the vegetables.

While the tofu marinates, wash and slice your colorful vegetables: julienne the carrot, thinly slice the red onion and red pepper, and chop the purple cabbage. Mince a couple of garlic cloves.

In a mixing bowl, whisk together the light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and a splash of water until smooth.

Bring a pot of salted water to a boil and cook the ramen noodles according to the package instructions, typically around 3-5 minutes. Once cooked, drain them and rinse with cold water.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook for about 5-7 minutes, turning occasionally until all sides are golden and crispy.

In the same pan, add another teaspoon of oil if necessary and toss in the sliced vegetables, starting with the onion and carrot, cooking for 3-4 minutes. Next, add the purple cabbage and red pepper, stirring frequently for an additional 3-4 minutes. Finally, add the minced garlic and toss everything together.

Add the cooked noodles to the pan with the crispy tofu and stir-fried vegetables. Pour your prepared sauce over the mixture and toss gently for about 2-3 minutes.

Spoon your Vegetable Tofu Lo Mein onto plates or into bowls. For added flair, garnish with sliced spring onions, bean sprouts, sesame seeds, or a drizzle of garlic chili oil if desired.