Press the water out of the tofu. Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight. Remove the tofu from the refrigerator and let thaw in hot water. Cut tofu into small 1/2-inch square cubes. In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add Onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes). Add remaining ingredients and simmer on low for 30 minutes. Add cooked noodles prior to serving.