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Crumble the tempeh into small pieces.
Heat the neutral oil in a pan over medium high heat and add the tempeh.
Cook until golden brown and crispy, stirring occasionally.
Add the chili crisp oil, minced ginger, garlic powder, onion powder, black sesame seeds, maple syrup, chili flakes and salt.
Toss everything together and cook for another 2–3 minutes until the tempeh is coated and slightly caramelized.
Add all the tofu sauce ingredients to a blender and blend until completely smooth and creamy.
Taste and adjust the salt as needed.
Save some hot water from the noodles it’s it can help smooth it out!!
Cook the protein noodles according to the package instructions.
Add the cooked noodles to a bowl and top with tofu sauce and crispy chili tempeh and extra chilli oil if you like some heat!!