For the Quick Marinade: Combine 1 tbsp Lee Kum Kee Hoisin Sauce, 1 tsp tamarind paste, 1 tsp toasted sesame oil, 1 tsp spicy red chili powder, 1/2 tsp cumin seeds, 2 cloves garlic, 1 inch piece fresh ginger, and 7 oz cubed extra firm tofu. Marinade everything together for 30 minutes. Airfry the marinated tofu at 400 degrees F for 10-15 minutes until slightly crisp. Remove and cool.
For Assembly: Cook 1 packet of noodles according to package directions, reserving 1/2 cup of the cooking water. In a bowl, combine 1 tbsp Lee Kum Kee Hoisin Sauce, 1 sliced stalk scallions, 1 sliced fresno red chili, 1/4 cup minced fresh cilantro, 1 tbsp sesame paste, the cooked noodles, and 1/2 cup reserved cooking water. Toss everything together until the noodles are coated. Top with the cooked tofu and garnish with toasted white & black sesame seeds. Serve immediately.
