Mix together the dark soy sauce, gochujang, coconut sugar, maple syrup, sesame oil, and lime juice in a large bowl.
Dice the tofu into bite-sized chunks and add the tofu to the sauce to marinate while the noodles are cooking.
Bring a large pot of water to a boil and cook noodles according to package instructions.
Add the shallots and garlic to a skillet and saute with the oil until browned, about 10 minutes.
When the noodles are done cooking, combine with the sauce and tofu and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors.
Serve as is or top with green onions and any other vegetables of choice. I love adding carrots, bell pepper or bok choy.
Notes
While this dish is designed to be spicy, you can make it very mild if you prefer. Just omit the gochujang. Start small and add more as needed!
My tip for getting rice noodles not to stick together is, when finished boiling, drain them in a colander, and rinse thoroughly with cold water. What makes rice noodles stick together is the starches. If you drain and rinse them in cold water, you will rinse the starches off the noodles and prevent them from clumping. You can always reheat them in the pan with the sauce.
Top these noodles with a heavy hand of sliced green onions and sesame seeds for brightness and fresh flavor!