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Preheat the fan oven to 210C. Pat dry the extra firm tofu with a paper towel and crumble into a mixing bowl. Add the dark soy sauce, umami powder, and 1 tbsp of chili oil and mix well. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins.
Bring some water to boil for the noodles. Chop the green onions and grate the garlic and ginger and set aside. Prep the sauce by mixing together the soy sauce, plantbased oyster sauce, peanut butter and toasted sesame oil. Use some of the noodle cooking water to thin/smoothen out the mixture.
Cook the knife pare noodles to package instructions (about 3mins). Then, drain out the water and set aside.
Place the pan on medium heat and add in 2 tsp of chili oil. Place in the knife pare noodles and sauté for a couple of minutes. Add in the garlic and ginger and sauté for a couple of minutes. Add in about 1 cup of the crumbled tofu, the green onions, and the sauce. Sauté for another couple of minutes. Done!