Cook noodles according to package instruction.

Drain and pat the tofu dry, wrap it in some paper towels and gently press to release the water, slice into triangles or preferred shapes.

Fry in a large non-stick pan over some cooking oil and medium-high heat, until both sides are golden brown, about 3-4 minutes per side.

In a small dish, mix all the sauce ingredients, whisk till well combined.

When the tofu is done frying, slowly pour in 2 tablespoons of the sauce, toss to coat all the sides evenly, turn off the heat immediately, transfer to a plate.

Once the noodles are done cooking, drain and run them under cold water, rinse thoroughly, this is to prevent the noodles from sticking together.

Heat another drizzle of oil in a clean non-stick frying pan, sauté the scallions and garlics till fragrant, about 2 minutes.

Add the carrot, broccoli, and cauliflower, sauté for 4 minutes over medium-high heat, then add in the shiitake mushrooms, cook and stir till the mushrooms are soft and have let out the liquid.

Pour in 1 tablespoon of the sauce to season the vegetables, stir to combine.

Add in the noodles, pour in the rest of the sauce, toss to coat evenly.

Add bok choy to the pan, keep cooking till the leaves are soft.

Finally pour in the chili oil, sauté and toss till the oil is well combined with the noodles and veggies.

Sprinkle with more chopped scallions, chili oil, and sesame seeds, serve immediately, enjoy!