Remove tofu from package. Begin to drain it and dry it out by placing the block of tofu on top of a few folded paper towels. Also put some folded paper towels on top of it. Then place it on a cookie sheet and put a HEAVY pot on top of the tofu. Let it drain for at least 15 minutes.
Preheat oven to 400 degrees.
Take drained tofu and cut it into cubes. Dry the cookie sheet and line it with tinfoil or parchment paper. Spray the tinfoil or paper with cooking spray so the tofu won't stick to it. Place cut tofu on the cookie sheet.
Bake in oven for about 30 minutes until the tofu is slightly browned, flipping the pieces halfway through the cooking time. Set tofu aside to add to stir fry later.
Make udon noodles according to package directions. When done, drain and set aside.
Make the sauce by combing all the sauce ingredients in a bowl and whisking well. Set aside.
When tofu and noodles are done, heat a wok over medium high heat.
Add canola oil to the pan. Begin to stir fry the vegetables starting with the carrots, onion, cabbage and broccoli. After about 5 minutes, add the green onion and spinach. Cook about 3 minutes.
When vegetables are at the softness you like (don't make them soggy--keep them crisp), add the noodles and the sauce and stir well to combine everything. Then add the tofu and remove from heat.
Top with sesame seeds and cilantro. Enjoy!