1. Prepare and Bake the Tofu:
* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* Once the tofu is pressed, tear or cut it into 1-inch cubes or pieces.
* In a medium bowl, whisk together the 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp maple syrup, 1 tsp sesame oil, minced garlic, and grated ginger for the tofu marinade.
* Add the tofu pieces to the marinade and toss gently to coat evenly. Let it marinate for at least 15-20 minutes (or longer in the fridge if time permits).
* Sprinkle the tablespoon of cornstarch over the marinated tofu and toss again until lightly coated.
* Drizzle the tablespoon of neutral oil over the tofu and toss one last time.
* Spread the tofu in a single layer on the prepared baking sheet.
* Bake for 20-25 minutes, flipping halfway, until golden brown and crispy on the edges.

2. Cook the Noodles:
* While the tofu is baking, cook your chosen noodles according to package directions until al dente.
* Drain the noodles and rinse with cold water to prevent sticking and stop the cooking process. Set aside.

3. Prepare the Spicy Sauce:
* In a small bowl, whisk together all the sauce ingredients: 1/4 cup soy sauce, 2-3 tbsp gochujang, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1/2 cup vegetable broth/water. Taste and adjust seasoning (more gochujang for heat, more maple syrup for sweetness, etc.).
* If you prefer a thicker sauce, prepare the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and set aside.

4. Stir-fry the Vegetables:
* Heat 1 tablespoon of neutral oil in a large skillet, wok, or Dutch oven over medium-high heat.
* Add the sliced onion and cook for 2-3 minutes until softened.
* Add the minced garlic and grated ginger and cook for another minute until fragrant.
* Add the firmer vegetables like carrots and broccoli. Stir-fry for 3-4 minutes.
* Add the bell peppers (and any other softer vegetables like mushrooms or snow peas). Stir-fry for another 2-3 minutes until all vegetables are crisp-tender.

5. Combine and Serve:
* Pour the prepared spicy sauce over the vegetables in the skillet. Bring to a simmer.
* If using the cornstarch slurry for a thicker sauce, whisk it in now and let the sauce simmer and thicken for about a minute.
* Add the cooked noodles and the baked tofu to the skillet with the vegetables and sauce.
* Toss everything together gently but thoroughly, ensuring the noodles and tofu are well-coated with the sauce. Cook for another 1-2 minutes, allowing the flavors to meld and the noodles to heat through. If the sauce becomes too thick, add a splash more vegetable broth or water.
* Serve immediately, garnished with toasted sesame seeds, chopped scallions, fresh cilantro, and a squeeze of lime juice, if desired.