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Heat 1 tablespoon of olive oil in a large pan over medium heat. Crumble in the tofu, season with salt and cornstarch, and cook for 10–12 minutes, until golden brown.
While the tofu cooks, slice your green onions, grate the ginger and garlic, shred the Napa cabbage and carrots, and slice the mushrooms. Add these veggies to the pan with the crispy tofu and cook for 5–7 minutes until they are softened and fragrant.
Bring a large pot of water to a boil and add 1 tablespoon olive oil to prevent the dumpling wrappers from sticking. Slice the dumpling wrappers into strips and boil for 5–7 minutes, stirring often.
Drain the cooked wrappers and add them to the pan with the tofu and vegetables. Pour in the soy sauce, hoisin sauce, sesame oil, and lime juice. Toss everything vigorously until the noodles are evenly coated in the sauce. Taste and adjust seasoning if needed.
Serve topped with sesame seeds, green onions, and a drizzle of chili oil. Enjoy!