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Mix fennel, cabbage, radishes, green onion and romaine together and toss with apple cider vinegar, olive oil and salt
In a bowl, combine gochujang, coconut aminos, garlic granules, tamari, rice wine vinegar, lime juice and white pepper and stir until smooth
Heat a large pan over medium/high heat and add sesame oil
Add cubed tofu to the pan and cook for about 2 minutes
Add the gochujang sauce to the tofu and cook for another 4 minutes
Flip the tofu and cook the other side for about 4 minutes more, then remove from the pan
While the tofu is cooking, boil water for the noodles and cook according to package instructions
Add the cooked noodles and some of the cooking water to the pan that the tofu was in and stir until coated
If the noodles are too dry, add more cooking water or a splash of chili oil
Serve the noodles with the tofu and salad