Press tofu to remove excess moisture, slice into cubes and season with salt, pepper, garlic powder, ginger, paprika, and oil. Marinate for 15 minutes.

While marinating, slice the red onion, carrot, purple cabbage, and red pepper into thin strips. Mince garlic.

Combine light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and a splash of water in a bowl. Whisk until smooth.

Bring a pot of water to boil and cook ramen noodles according to package instructions for 3-4 minutes. Drain and rinse with cold water.

Heat a pan over medium heat, add oil, and cook marinated tofu for 7-10 minutes until crispy. Set aside.

In the same pan, add more oil, add sliced vegetables and stir-fry for 5-7 minutes. Add minced garlic for the last 30 seconds.

Return fried tofu and cooked noodles to the pan. Pour sauce over and toss to coat. Cook for 2-3 minutes.

Serve garnished with sesame seeds and garlic chili oil for extra flavor.