Press your tofu, cube it, and bake in the oven at 350 degrees for 30 minutes.
Sauté your shallot in the canola oil on medium heat until translucent.
Add chopped garlic and sauté for another minute or so.
Add in your cabbage and sauté until it slightly wilts.
Add in gochujang sauce, soy sauce, rice vinegar, honey, and red chili flakes.
Mix cornstarch in with the water and then add in this mixture to the sauce.
Let the sauce simmer on low for a couple of minutes until it thickens.
Add in baked tofu and any other toppings of choice, along with your noodles.
Garnish with green onions and sesame seeds.