Drain and press the tofu to remove excess moisture. Cut it into bite-sized cubes.
In a large pot of boiling salted water, cook the gluten-free pasta according to package instructions. Drain and set aside.
In a skillet, heat the sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes.
Sprinkle the smoked paprika, chili powder, and salt over the tofu. Stir well to coat and cook for another 2-3 minutes until fragrant.
In a large mixing bowl, combine the cooked noodles, sautéed tofu, julienned cucumber, and sweet corn. Toss together gently.
Finish with fresh dill and a sprinkle of sesame seeds. Divide into serving bowls and enjoy!
