Fresh noodles - separate the strands before using them. You can easily do so by submerging the noodles in warm water and gently loosening them using a fork or a pair of chopsticks.Dried noodles - cook them according to the instructions on the package. Drain and rinse them under cold water, and set aside for later use.

Cut Chinese broccoli into 2 inches pieces, separating stems from leaves.

Make the stir-fry sauce by combining all ingredients needed.

Crumble up your tofu either using your hands or a fork, then add nutritional yeast, onion powder, garlic powder, and salt. Stir to mix.

Heat up ½ tablespoon of oil in a cast iron wok over medium-high heat and add tofu. Cook for 2-3 minutes, or until they are hot. Remove from pan and set aside.

Add another ½ tablespoon of oil to the wok. Once oil is heated, add garlic and fry for a minute. Next, add the stems of Chinese broccoli, and cook for 2-3 minutes.

Then, add the leaves of Chinese broccoli, and cook until they are wilted.

Raise the heat to high, then add noodles along with stir-fry sauce. Toss until the noodles are well coated.

Optional: To create charred noodles, spread noodles around the wok, and leave them for 10-15 seconds without tossing them. Repeat this 2-3 times until the noodles are slightly caramelized and charred.

Remove from heat, and stir in scrambled tofu. Give it a taste, addingmore soy sauce if needed. Your vegan pad see ew is ready to be served!