Tofu: Pan-fry mashed tofu in a non-stick pan with a teaspoon of oil until dry & crispy by stirring continuously. Season with soy sauce & set aside.⁣

Noodles: Mix flour & salt in a bowl. Then, add water & mix with a spatula until you get a lumpy dough. Transfer the dough onto a cleaned surface & knead until a slightly smooth top form, about 8-10 mins. Cover with a damp towel & rest for at least 30 mins. Divide the dough into 4 pieces for ease of handling. Dust the surface with flour & roll out the dough into a thin layer. Cut into your desired width.⁣

Heat up the veggie stock & place it into a large mixing bowl along with the rest of the sauce ingredients. ⁣

To cook the noodles, bring a pot of water to a rolling boil. Season with a little salt & cook noodles for about 3 mins or to your desired texture.⁣

Drain & rinse the noodles in cold water to stop the cooking (Blanch in warm water if you want your noodles warm). ⁣

Add drained noodles in the sauce bowl along with mushrooms, blanched veggies, tofu crumbles & toss all ingredients until well combined. Season with more soy sauce or tamari, if needed.⁣