Cube the pressed firm tofu into bite-sized pieces and toss it in a bowl with soy sauce, gochujang, garlic powder, sesame oil, and cornstarch. Heat a non-stick skillet over medium-high heat and add the tofu, cooking for about 20–25 minutes, turning occasionally until golden brown and crispy.

In the same skillet, add a teaspoon of oil (if using) and toss in the sliced mushrooms. Sauté for roughly 2–3 minutes, stirring occasionally, until they soften and start to brown.

Once the mushrooms are tender, stir in the ginger-garlic paste, smooth peanut butter, additional gochujang, and maple syrup. Mix well to combine these ingredients for about a minute. Gradually pour in your choice of water or vegetable stock, stirring to achieve a creamy broth.

Add the ramen or thin udon noodles directly into the boiling broth. Depending on the noodle type, cook for 3–4 minutes for ramen or 7–8 minutes for udon, until they reach your desired tenderness.

Once the noodles are cooked to perfection, ladle generous amounts of broth and noodles into serving bowls. Top each bowl with a portion of the crispy tofu and sautéed mushrooms. Garnish with lime wedges, chopped green onions, and a sprinkle of sesame seeds.