Combine 3 tablespoons soy sauce, hoisin sauce, oyster sauce, sherry, brown sugar, garlic and five-spice seasoning in a small bowl; mix well and set aside.
Dry tofu slices thoroughly between several layers of paper towels. Heat a nonstick skillet and brown tofu on both sides using a small amount of soybean oil. Remove tofu from skillet. Cool slightly. Marinate in sauce mixture for 30 minutes or up to 2 hours.
Grill tofu until browned on both sides; basting frequently with sauce. Cook egg noodles according to package directions. Drain and pour cold water over noodles to stop cooking; drain well. Season noodles with remaining Â¼ cup soy sauce, sesame oil and sugar. Toss with carrots, green onions and cucumbers. Garnish with green onion fans, carrot curls and cucumber fans, if desired.