Cook noodles according to package directions. I cooked mine about half as long as the package says for an al dente texture.
Marinade tofu in 1 TBS soy sauce until the liquid is mostly absorbed, about 15-30 minutes.
In a large heavy bottomed skillet (I prefer cast iron) heat the sesame oil. Add the tofu and cook until golden brown on all sides (Do this in two batches if your pan seams crowded). Remove from the pan.
Add sliced mushrooms to the pan. Cook until the liquid evaporates. Mix in garlic and ginger and cook 1 more minute. Add a splash of olive oil to the pan if it looks too dry, or is sticking too much.
Meanwhile, stir together the remaining 3 TBS soy sauce, rice wine, and red chili paste. Set aside.
Add napa cabbage, steamed sugar snap peas, and noodles to the pan with the mushrooms. Stir in the soy sauce mixture and tofu. Divide evenly among 4 plates and garnish with sesame seeds.