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Blend silken tofu to make a tofu paste.
Add plain flour bit by bit to the tofu paste until you have a scraggly dough.
Knead the dough for 10 minutes until smooth.
Use kitchen scissors to cut the dough into noodle-like pieces, keeping them roughly the same size.
Heat olive oil in a pan and add sliced garlic and chopped onion. Sauté until softened.
Add gochujang and the remaining tofu paste to the pan. Fry for 2 minutes.
Add the pasta water to the sauce and toss the cooked noodles in the sauce.
Garnish with parsley.