Preheat the oven to 450°F. Place one rack in the top third of the oven and one rack in the bottom third.

In a medium bowl, whisk together the Hoisin Sauce, 1 tablespoon toasted sesame oil, maple syrup, garlic, ginger, and sesame seeds to make the hoisin glaze

Bring a medium pot of water to a boil. Place the gluten-free ramen in a heatproof bowl and cover with the boiling water. Let stand for about 4–5 minutes until pliable but not fully cooked. Drain and set aside.

Spread the drained noodles on a large rimmed sheet pan. Drizzle 2 tablespoons sesame oil and 1 tablespoon of neutral oil over the noodles, sprinkle with the tamari and salt, and toss to combine. Spread the noodles into an even layer on the pan.

Dip each tofu slice into the hoisin glaze to coat both sides, then arrange the tofu pieces across the noodles so they touch the pan surface. Roast on the bottom rack of the oven for about 15 minutes. Reserve any excess glaze.

While the tofu begins roasting, toss the bok choy with the remaining 1 tablespoon neutral oil and a pinch of salt.

Remove the sheet pan from the oven (the noodles should be crisping around the edges). Add the bok choy to the pan around the tofu and noodles. Return the sheet pan to the top rack and roast for an additional 4–7 minutes until the greens are vibrant with crisp edges and the noodle tops are crispy.

Drizzle the reserved hoisin glaze over everything, scatter cilantro leaves on top, add chili crisp if desired, and serve hot.