Drain the tofu and pat dry. Slice into cubes and toss with soya sauce. Refrigerate for a few hours if possible. Bake in a pre-heated oven for 20 minutes at 200 degrees until firm.
Prepare noodles according to the packet instructions and rinse under cold water immediately so they don't stick.
Blend the dressing ingredients and set aside.
In a hot pan with a little water, sauté onion, garlic and chilli with a pinch of salt. Add the ginger and carrots and sauté for a few minutes, adding a little hot water if needed to deglaze the pan. Partially cover and add the courgette followed by the red bell pepper a couple of minutes later.
Once tender but not too soft, add the kale and baked tofu. Stir thoroughly.
Add the noodles and drizzle the dressing on top. Turn off the heat. Toss until noodles are well coated, being careful not to break noodles too much.
Serve hot with toasted sesame seeds and sliced spring onion to garnish.