Prepare the Sauce: In a mixing bowl, whisk together the soy sauce, dark soy sauce, water or vegetable broth, rice vinegar, liquid sweetener, chili garlic sauce, ground pepper, and minced garlic. Stir until smooth and cornstarch is dissolved.

Cook the Noodles: Bring a pot of water to a boil. Add the dry instant ramen noodles and cook for about 3 minutes less than package instructions. Drain and rinse with cold water.

Sauté the Vegetables and Tofu: Heat oil in a skillet over medium heat, add tofu, flipping until golden (5-7 minutes). Add vegetables and sauté until tender (3-5 minutes).

Combine Everything: Pour sauce into sautéed tofu and vegetables. Increase heat and simmer for 2-3 minutes until sauce thickens and coats the ingredients.

Finish with Noodles: Add noodles to the skillet, tossing to combine. Cook for an additional 3 minutes until heated through and flavors meld.

Serve and Garnish: Remove skillet from heat, adjust seasoning if necessary, serve in bowls, and garnish with scallions and sesame seeds.