Preheat oven to 200F. Remove the block of tofu from the packaging and wrap it in paper towels. Place a plate on top to weigh it down. Let sit for a while to press some of the water out.

In a large mixing bowl, whisk together one-quarter of the cilantro with the rice vinegar, half of the sesame oil, minced garlic, crushed red pepper flakes, and powdered sweetener.

Peel and julienne the eggplant by hand or using a mandolin with a julienne attachment. Toss the eggplant in the marinade.

Heat up the olive oil in a skillet over medium-low heat. Cook the eggplant until softened, adding a little bit more sesame or olive oil if it sticks to the pan. Season to taste.

Turn off the oven. Stir the remaining cilantro into the eggplant and transfer the noodles to an oven-safe dish. Cover with a lid or foil and place the noodles in the oven to keep warm. Wipe the skillet clean and return it to the stovetop to heat up again.

Unwrap the tofu and cut it into slices. Spread the sesame seeds out on a plate and press both sides of each piece of tofu into the seeds.

Add the remaining sesame oil to the skillet. Fry both sides of the tofu for 5 minutes each, or until beginning to crisp up. Pour the soy sauce into the pan and coat the tofu. Cook until brown and caramelized.

Remove the noodles from the oven and plate the tofu on top. Serve and enjoy!