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In a medium-sized bowl whisk together soy sauce and honey. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
Bring a large pot of water to boil, enough to fit the noodles. Cook the noodles for 5 minutes. Do not discard water. You will use it to blanch the spinach.
Use tongs to transfer the noodles to a colander and rinse under cool running water.
Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.
Blanch spinach in the same pot of water that you cooked the noodles, about 1 minute until wilted. Drain and rinse under cold running water.
Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.
Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes.
Add scallion and saute 1 minute.
Add tofu and cook 1 minute to warm, do not discard the sauce.
Turn heat to low and add noodles, spinach, sesame oil, and sauce. Gently stir to combine until noodles are coated. Serve topped with sesame seeds.