Press and cube the tofu (if not already pressed) and pat completely dry with paper towels — moisture prevents a crisp crust. Dust the tofu cubes evenly with 1 tablespoon cornstarch; this creates a light, crackly coating when fried that holds sauce without turning soggy.

Bring a medium pot of salted water to a rolling boil. Cook the 70 g dried wheat noodles according to package directions until just shy of al dente (usually 2–3 minutes for thin dried noodles). Slightly undercooking helps them finish in the pan without becoming gummy. Drain, toss immediately with 1/2 teaspoon toasted sesame oil (to prevent sticking) and set aside.

Make the Sichuan dressing: in a small bowl whisk together 1 tbsp light soy sauce, 1 tbsp Chinkiang (or rice) vinegar, 1 tsp chili oil, 1 tsp ground Sichuan pepper, 1 tbsp toasted sesame oil, and 1 tbsp honey (or maple syrup). Taste and adjust — it should be a balanced mix of salty, sour, sweet, and numbing heat. Preparing this ahead lets flavors meld and ensures a finishing sauce ready when the stir-fry is done.

Heat a 12-inch (30 cm) nonstick or well-seasoned carbon steel skillet over medium-high. Add 1 tablespoon vegetable oil and let it shimmer; a properly hot pan builds an immediate sear. Add the cornstarch-dusted tofu in a single layer (do not crowd—work in two batches if needed). Fry without moving for 2–3 minutes until the underside is deeply golden, then flip and brown all sides — this Maillard crust is what makes the tofu restaurant-crisp and allows it to hold up in the sauce.

Remove the tofu to a plate lined with paper towel and keep it warm. If you cooked in batches, return all tofu to the plate. Do not over-fry—once golden the inside should remain tender.

Wipe the pan lightly and add a teaspoon of vegetable oil if needed. Lower heat to medium and add the minced garlic and ginger; sauté 20–30 seconds until fragrant but not browned — browning garlic makes it bitter. This step flavors the oil which then flavors the vegetables.

Add the sugar snap peas, asparagus pieces, and julienned carrot. Stir-fry 2–3 minutes until vegetables are bright and just tender-crisp; cooking them quickly over high heat preserves color, crunch, and nutrients. Season lightly with a pinch of salt and a few cracks of black pepper.

Return the tofu to the pan with the vegetables and pour the prepared Sichuan dressing over everything. Toss gently for 30–45 seconds so the dressing warms and glazes the tofu and vegetables—the residual heat helps the honey meld and the vinegar sing without reducing to a sticky burn.

Add the cooked noodles and sliced spring onions to the pan. Toss everything together for another 30 seconds to combine and heat through; the noodles will pick up the sesame and soy flavors. If the pan seems dry, splash 1–2 tablespoons hot water to help the sauce coat the ingredients evenly.

Taste and adjust seasoning: add more soy for salt, a tiny splash of vinegar for brightness, or a few drops of chili oil for heat. Finish with 1 tablespoon toasted sesame seeds and an extra drizzle (optional) of toasted sesame oil for aroma.

Plate the noodles, arrange the crispy tofu and vegetables on top, and serve immediately while the tofu is still crunchy. The contrast of textures—silky noodles, crisp vegetables, and crunchy tofu—will be at its best hot from the pan.