In a mixing bowl, combine 1 cup of water or vegetable broth, 5-7 tablespoons of soy sauce, 1.5 teaspoons of dark soy sauce (if using), 2-3 tablespoons of corn starch, 1-3 tablespoons of sugar, 2 tablespoons of rice vinegar, 1/4 teaspoon of ground pepper, 1/2 tablespoon of chili garlic sauce (if desired), 1 tablespoon of sesame oil, and 2 minced garlic cloves. Whisk until smooth and set aside.

Bring a medium pot of water to a rolling boil. Add 2 servings of dry instant ramen and cook until just undercooked, 2-3 minutes less than package instructions. Drain and set aside.

In a non-stick pan, heat a tablespoon of sesame oil over medium-high heat. Add cubed tofu and cook until golden brown, about 5-7 minutes. Add any vegetables and sauté until tender, 3-4 minutes.

Pour the prepared sauce mixture into the pan with tofu and vegetables. Stir and simmer for 2-3 minutes until sauce thickens.

Add the drained noodles to the pan, tossing gently to coat. Cook for an additional 3 minutes.

Serve immediately, garnished with chopped scallions and sesame seeds.