Bring a pot of boiled water to a boil. Add the noodles and cook for 2 minutes until soft but slightly undercooked. Drain and rinse with cold water (this will stop the cooking process).

Whisk together the corn starch slurry, vegetable broth, soy sauce, rice wine vinegar and sesame oil. Place in a small pot and bring the sauce to a boil. Reduce the heat to low and simmer, adding the ginger, garlic and red pepper flakes. Cook on low until thick and reduced.

Bring a large non-stick pot and heat the oil over medium-high heat (like a cast iron pan)

Add the diced tofu and stir fry until golden brown on all sides.

Add 2 tbsp. of sauce and quickly cover the tofu, taking care not to break the cubes.

Remove the tofu from the pan.

Add the cooked and drained noodles along with the spinach and sauce.

Stir fry for a few minutes until hot. If the sauce becomes too thick, add a tbsp. or two of water.

Toss the noodle mixture with the tofu and serve with sesame seeds.