Crumble the tofu into small pieces and tip into a large bowl, along with 1 teaspoon of the gochujang paste and the soy sauce. Mix well, then sprinkle over 2 tablespoons of the cornflour and mix again. Set aside.
Finely slice the red pepper. Heat a drizzle of vegetable oil in a large frying pan over a high heat. Once hot, add the sliced red pepper to the pan and fry for 4–5 minutes until cooked. Remove from the pan and set aside on a plate.
Return the pan to a medium–high heat and add the tofu. Fry for 5 minutes, then add the sesame seeds and continue to cook for 2–3 minutes more until the tofu is golden and crispy.
Meanwhile, cook the macaroni in a large saucepan of boiling water for 8–10 minutes until tender.
To make the sauce, crumble the stock cube into a small bowl and grate in the plant-based cheese. Add the nutritional yeast and plant-based cream, along with the remaining ½ tablespoon of cornflour and 1 teaspoon of gochujang paste. Stir in 150ml boiling water and season with salt and pepper.
Once the macaroni is cooked, loosely drain and return it to the saucepan. Pour over the sauce and cook over allow heat until the sauce has thickened slightly. Add the cooked pepper to the pan and stir through. Finely slice the spring onions.
Serve the macaroni in bowls, topped with the crispy tofu and spring onion slices.