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Press the extra firm tofu firmly, wrapped in an absorbent kitchen towel or clean tea towel, in 10 second bursts, until no more visible water comes out.
In a small mixing bowl, whisk the gochujang, tamari, rice mirin, toasted sesame oil and maple syrup together until you have a thick, smooth sauce with no lumps.
In a mixing bowl, crumble the extra firm tofu into very small pieces, then add the cornstarch, smoked paprika, cumin, sea salt and cayenne chilli pepper.
Stir to combine, then heat a dash of neutral oil in a non-stick pan and fry the tofu on medium/high heat for 8-9 minutes, stirring regularly, until it begins to crisp up.
Make a well in the centre of the pan, heat a dash more oil and add the chopped white parts of the spring onion, minced garlic and grated fresh ginger.
Fry until fragrant, then pour over the sauce and combine well, turning the heat off so it doesn't burn.
Set the fried tofu aside whilst you prep the noodles and sauce.
To make the silken tofu sauce, add the silken tofu to a blender with the nutritional yeast, remaining crushed garlic clove and juice of half a lemon.
Blend until very smooth.
Serve the fried tofu and sauce over cooked udon noodles, topped with coriander leaves, sesame seeds and fresh chilli or chilli oil if desired.