Press the tofu to remove excess moisture for about 15 minutes, then slice into bite-sized pieces and marinate with salt, pepper, garlic powder, ginger, paprika, and a drizzle of oil.

Slice the red onion, carrot, purple cabbage, and red pepper into thin strips and mince the garlic.

Combine light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and water in a small bowl and whisk until well mixed.

Boil a pot of water and cook ramen noodles according to package instructions (about 3-5 minutes), then drain and cool slightly.

Heat a large pan over medium heat with oil, add marinated tofu, and cook for 8-10 minutes until golden brown. Remove and set aside.

In the same pan, add red onion, carrot, cabbage, and red pepper, cooking for 5 minutes until softened, then add minced garlic and stir-fry for another 1-2 minutes.

Add the drained noodles, crispy tofu, and sauce mixture to the pan. Toss gently to coat and steam for 2-3 minutes until heated through.

Plate the dish and garnish with optional toppings such as spring onions, bean sprouts, sesame seeds, and garlic chili oil.