Cook the noodles based on the package directions. I used fresh noodles and hence it took me only a couple of minutes to cook the noodles. Drain the cooked noodles and keep them aside.
In a small bowl, combine the soy sauce, vegetarian oyster sauce, sugar, and hot sauce and mix well.
Drain the tofu and pat it dry. Cube the tofu and place it in a bowl. Sprinkle corn starch over the tofu and toss it.
In a wok or a large pan, heat 2 tbsp of oil. Once the oil heats up, add the tofu pieces and fry them until golden brown on all sides. Remove it in a paper towel-lined bowl.
In the same pan, heat the remaining oil. Add the spring onion, ginger, and garlic and fry it on high heat for about 30 seconds.
Next, add the vegetables and fry it on high heat for 3 to 4 minutes. Add the leafy vegetable at the end and saute for a minute. I added my bok choy at the end.
Add the cooked noodles to the pan and then pour the sauce over it. Toss everything together and check for more sauce or spice.