Preheat the oven to 400°F (200°C) and line a baking tray.

Cut the 400 g firm tofu in half and score its surface with shallow cuts.

Mix 2 tbsp soy sauce, 2 tbsp white vinegar, 2 tbsp maple syrup, and 2 tbsp hoisin sauce in a mixing bowl.

Place the scored tofu on the baking tray and brush it with the glaze.

Bake the glazed tofu for 25 minutes, brushing it with more glaze occasionally.

Chop the onion, mince 3 garlic cloves, and finely grate the fresh ginger.

Heat 1 tbsp cooking oil in a saucepan and fry the onion, 3 garlic cloves, and ginger for a few minutes.

Pour 600 ml water into the saucepan and add the lime leaves, if using.

Simmer the broth for 5 to 10 minutes.

Juice 1 lime and stir the lime juice, 1 tsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 3 tbsp coconut milk into the broth.

Simmer the finished broth for 10 minutes.

Cook the noodles in boiling water according to their package instructions, then drain them.

Thinly slice the cucumber and mince the remaining 2 garlic cloves.

Mix the cucumber with 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tbsp sugar, and 2 garlic cloves.

Divide the cooked noodles among 4 serving bowls and ladle the broth over them.

Top each bowl with baked tofu, marinated cucumber, and cilantro before serving.