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Prepare the marinade: In a large bowl, combine the tamari, maple syrup, vinegar, nutritional yeast, smoked paprika, garlic powder, chipotle powder, and 3 tablespoons water. Mix well until fully combined. Add the green onion and stir to incorporate.
Tofu: Pat the block of tofu dry. Grate the block on the largest holes of a box grater, or thinly slice it widthwise using a wide Y-peeler. Do this directly over the bowl with the marinade. Mix the tofu into the marinade until evenly coated. Set aside.
Prepare noodles: Fill a large heatproof bowl with boiling water. Submerge the noodles in the water. Cover with a lid or a large plate to keep the heat in. Soak them for the time specified on the package. (This is typically about 2 minutes.) Drain through a strainer or sieve. Loosen them with your fingers and set aside. Do not leave them sitting over the bowl of drained water or they will get mushy.
Cook: Heat a drizzle of cooking oil in a large skillet or wok over medium-high heat. Cook the tofu for about 7 minutes, or until golden brown, stirring frequently. Transfer the noodles to the skillet with the tofu. Add the cabbage and mix to combine. Continue cooking until warmed through.
Garnish: Remove from the heat and drizzle with toasted sesame oil. Garnish with sesame seeds, if using.