Press the tofu for about 15 minutes, then cut into cubes and marinate with salt, pepper, garlic powder, ginger, and paprika for at least 10 minutes.

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

In a bowl, whisk together light soy sauce, dark soy sauce, hoisin sauce, maple syrup, and water.

Boil salted water and cook the ramen noodles according to package instructions for about 3-4 minutes. Drain and rinse with cold water.

Heat oil in a wok, add the marinated tofu and cook for 6-8 minutes until golden. Remove tofu from pan.

In the same pan, add more oil if needed, then stir-fry vegetables for 4-5 minutes, adding garlic for a final 1-2 minutes.

Add cooked noodles and tofu to the pan, pour sauce over everything, and toss gently. Cook for another 2-3 minutes until heated through.

Serve the dish hot, garnished with sesame seeds, spring onion, and bean sprouts.