Begin by patting the tofu dry and slicing it into bite-sized cubes. Season it with salt, pepper, garlic powder, ginger, paprika, and oil. Let it marinate for 10 minutes.

Slice the red onion, carrot, purple cabbage, and dice the red pepper. Mince the garlic.

Whisk together the light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and water in a mixing bowl.

Boil water in a pot and cook the ramen noodles according to the package directions. Drain and rinse with cold water.

Heat oil in a pan over medium heat and cook the marinated tofu for 5-7 minutes until golden brown and crispy.

In the same pan, stir-fry the sliced vegetables for 3-5 minutes, adding minced garlic in the last minute.

Combine cooked noodles, sautéed vegetables, crispy tofu, and prepared sauce in the pan. Toss everything together over medium heat for 2-3 minutes.

Serve topped with chopped spring onions, bean sprouts, sesame seeds, and drizzle with garlic chili oil if desired.