Cook the Noodles: Bring a medium pot of water to a rolling boil. Add uncooked ramen noodles and cook according to package instructions, about 3-4 minutes. Drain and rinse briefly with cold water.

Prepare the Tofu: Press and cube extra firm tofu. In a skillet, heat oil over medium heat. Add tofu cubes, season with salt, and cook for about 6-8 minutes, until golden and crispy. Transfer to a plate.

Sauté the Vegetables: In the same skillet, add more oil if necessary. Toss in chopped cabbage or preferred vegetables. Sauté over medium heat for about 4-5 minutes until tender but still crisp. Move veggies to the plate with tofu.

Make the Sauce: In a bowl, combine vegetable broth, soy sauce, cornstarch, maple syrup, gochujang, rice vinegar, ground black pepper, and sesame oil. Whisk until smooth and cornstarch is dissolved.

Thicken the Sauce: Return the skillet to medium heat and pour in the sauce. Stir as it simmers for about 3-5 minutes, until thickened to a glossy consistency.

Combine Everything: Add noodles, cooked tofu, and sautéed vegetables to the skillet. Toss gently for 2-3 minutes, ensuring every ingredient is coated with sauce.

Serve the Dish: Remove from heat and serve hot, garnishing with chopped scallions and sesame seeds.