Cooking Time: 30 minutes
Organize your ingredients. Place the tofu on a thick layer of paper towel. Cover it with another thick layer of paper towel and then place a heavy object, such as a cast iron frying pan, on top. This will press the excess liquid from the tofu.
When the paper towel has absorbed most of the moisture from the tofu, uncover the tofu and cut it, crosswise, into slices about 3/8-inch thick.
Combine the Wondra flour with the paprika, salt, and pepper in a shallow dish. Add the tofu slices and toss to coat lightly.
Place a nonstick stovetop grill pan over medium-high heat. Spray it with nonstick vegetable spray and lay the tofu slices in. Grill, turning occasionally, for about 5 minutes or until nicely colored.
Layer the warm tofu on top of the noodle salad. Drizzle with vinaigrette, sprinkle with chives, if using, and serve.
The tofu could also be replaced with grilled chicken or pork cutlets or grilled salmon or other fish.