Slice tofu to make small tofu nuggets. Place on top of paper towels. Cover with paper towels to drain moisture.

Bring a pot of water to a boil. Cook pasta according to package directions and reserve about ½ cup of pasta water.

Prepare dressing for stir fry by mixing soy sauce, sesame oil, sugar, and 1 clove garlic crushed and chili paste. Set aside.

Dip tofu into sesame seeds.  Heat 2 tablespoon evoo in pan and cook tofu for three minutes per side. Set aside on plate.  Add remaining 1 tablespoon oil to pan and add scallions, garlic, ginger and salt. Sauté for 2 minutes.  Add broccoli and edamame and sauté for another two minutes.  Add carrots and cabbage for another minute.  Add pasta and 1/2-1 cup cooking liquid and dressing to pan. Cook for one minute.  Serve with tofu nuggets placed on top of stir fry noodles.