1. Cut the tofu into slabs. Press between a cloth with a weight on top to draw out water for 30 minutes.
2. Bring 4 litres of water and the soy sauce to a boil then cook noodles for 8-10 minutes until cooked through.
3. Slice the aubergine and red pepper and grill until charred and tender, 3 minutes each side.
4. Brush the dried tofu with the gochujang paste and grill for 3 minutes each side.
5. In a medium hot wok, add a little oil then mix all ingredients together and serve.