Wrap tofu in paper towel and repeat this step a few times (I do it 2-3 times) to removed excess water. Slice tofu into bite size cubes and transfer to a Ziploc bag or Tupperware container.
In a small bowl, whisk all the ingredients for the sauce and add half of the sauce to the tofu. Set the other half of the sauce aside.
Seal the bag and lightly massage the tofu cubes until they are evenly coated. Marinate for 20-30 minutes.
Meanwhile, bring a pot of water to boil and add your noodles. Turn the heat off and cover for a few minutes, until the noodle are tender but still yielding a little crunch in the center. If you have instructions on the package, follow those. Drain, add sesame oil and lightly toss. This step is to prevent the noodles from getting sticky. Set aside.
In a large pan or wok over high heat, add vegetable oil and when the oil is hot, add ginger and onions and stir fry for 3-4 minutes, until onions are translucent.
Add garlic and watercress and cook for 2 minutes, until wilted.
Add noodles and sauce and toss well until noodles are evenly coated.
Add tofu and gently toss, careful not to scramble the cubes.
Turn the heat off, transfer to a plate and top with scallions and a little ground white pepper.
1 tbsp vegetable oil
350g mushrooms, quartered
3cm piece fresh root ginger, peeled and grated
2 garlic cloves, finely chopped
3 spring onions, sliced
1/2 tsp dried chilli flakes
1 tbsp honey
2 tbsp soy sauce
2 tbsp cashew nuts
100g watercress, roughly chopped
For the sauce:
1 tablespoon vegetable broth or water
1/4 cup soy sauce
2 teaspoons Shaoxing wine
2 teaspoons chinkiang vinegar or rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt