This is a delicious meal. Add steamed broccoli at the end with the noodles for great flavor.  

• 1 package firm tofu, drained and cut into cubes   
•     5-6 tablespoons soy sauce or tamari       
•     1 teaspoon mirin or brown sugar 
•     1-2 teaspoons roasted sesame oil       
•     2 teaspoons chili paste or sauce       
•     8 ounces rice noodles 
•     1 tablespoon canola or peanut oil       
•     2 cups broccoli florets (optional)    
•     4-5 cups mushrooms, sliced, this can be a mix    
•     ½ cup shallots, finely diced    
•     1-2 jalapeño or Serrano peppers finely diced    
•     3 tablespoons garlic, finely chopped    
•     1 bunch green onions, sliced    
•     ½ teaspoon salt 
•     Freshly ground pepper, to taste 

Preheat oven to 350°F (175°C). Drain tofu and squeeze out excess water. Cut into cubes and place in a flat dish. To make the marinade, mix soy sauce, mirin, sesame oil, and chili paste together. Pour sauce over tofu and gently toss. Let tofu sit for one to four hours. The longer tofu marinates, the better it tastes.

 When ready to cook, spray baking pan with canola cooking spray and remove tofu from marinade, reserving the marinade mixture. Place tofu onto baking pan in a single layer with cubes not touching. Bake tofu for 15 minutes, turn over and cook for 10 minutes more, until both sides are browned. Remove and set aside. If using rice noodles, heat water to hot, but not boiling. Pour hot water over noodles and let stand in a bowl for 10 minutes or until soft, then rinse and drain noodles. If using broccoli, steam for 5 minutes, remove and rinse with cold water and drain. Chop the garlic, shallots, green onions, and jalapeño peppers and set aside. Heat a large non-stick skillet to medium-high. Heat 1 tablespoon of canola or peanut oil in skillet, then add mushrooms, shallots, and jalapeño pepper. Stir often, until the mushrooms release their juices and are brown, about 2-3 minutes. Stir in garlic and then add the tofu, the saved marinade, broccoli and noodles. Gently toss everything together. Taste for seasonings. Pour into large, warm bowl and top with green onions. Serve.