Heat the oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until browned on all sides. Remove from the pan.
Add another tablespoon of oil to the skillet. When hot, add the pepper and cook for 1 minute. Add the bok choy and cook for 2 more minutes. Add 1 tablespoon garlic and half of the ginger and cook for 1 more minute. Remove the vegetables from the pan.
Heat the remaining tablespoon of oil in the skillet. Add the shallots, chiles, remaining garlic and ginger and cook, stirring, until fragrant. Add the kecap manis, soy sauce, vegetable stock, sugar and black pepper. Bring to a simmer and cook until reduced by 1/3. Add the tofu and vegetables and toss to coat, cooking until sticky.
Meanwhile, bring a medium pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until they're tender, about 5 minutes. Drain.
Divide the noodles between bowls. Top with black pepper tofu and vegetables and garnish with scallions.