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Use your hands to crumble the tofu in a bowl until it reaches a mince-like consistency, then stir in the cornflour.
Add a small drizzle of oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 7-10 minutes or until golden and crispy, stirring occasionally to break up any clumps of tofu.
Reduce the heat to low, then stir in the 5 spice, dark soy sauce and light soy sauce. Cook for another 2-3 minutes.
Meanwhile, for the noodles, add most of the spring onion (save some for topping), garlic, chilli oil, light soy sauce, dark soy sauce, maple syrup and rice vinegar to a mixing bowl.
Cook the noodles in boiling water for 1-2 minutes, stirring gently to separate them. Then drain the noodles and stir them into the sauce.
Add the noodles to a serving bowl and top with the crispy tofu and remaining spring onion. We also love to drizzle extra chilli oil over the top, but this is optional! Enjoy!