Cook the Udon noodles per package instructions and set aside.
Prepare your tofu by slicing into 5 slabs, wrapping in a towel and placing under some weight. Let sit for about 10 minutes. Cut the slabs into small cubes. Place the cubes in a bowl and pour 3 T of soy sauce over them and let sit until the soy sauce has been infused into the tofu. Coat with a very light coating of corn starch and set aside.
Place 1 T of peanut oil in your wok and turn to high. I like to cook my tofu first. Add the tofu cubes and cook until golden brown. Remove and set aside.
Place the remaining peanut oil and the sesame oil in your wok, turn to high. Start by adding the garlic and green onions and cook for 2 minutes. Next add the cauliflower and the red pepper. Cook for 3 minutes. Add the broccoli and the snow peas and cook for another 2 to 3 minutes. You want the veggies cooked, but still crisp. Now add the cooked tofu and mix all together.
Add the cooked Udon noodles and the Drunken Sauce and mix to incorporate everything together.
Serve with the bean sprouts, salt and pepper as needed.