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Drain and press the tofu.
Combine the sauce ingredients in a bowl and mix to combine. Set aside.
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
Heat the oil in a skillet over medium heat. Add the tofu and crumble with a wooden spoon. Allow to sit for 3 minutes, undisturbed.
Add the onions, garlic & ginger and mix. Allow to sit for another 3 minutes, undisturbed. The tofu should be browning and the veggies should start to be tender.
Pour in the sauce and cook for another 3-5 minutes, or until the tofu starts to caramelize.
Add the noodles, kale & broth to the pan and toss until the kale is wilted and the noodles are warmed through.
Add the noodles to bowls and serve with the optional toppings.