Vegetable Lo Mein

Steps

1. Bring 3 liters (3 quarts) of water to a boil in a large pot. Meanwhile, make the sauce in a bowl: stir together 2 tablespoons of the light soy sauce, the dark soy sauce, the shiitake stir-fry sauce, the sugar, 1 teaspoon of the sesame oil and the white pepper until the sugar dissolves.
2. Drain the tofu and pat it thoroughly dry between 2 clean kitchen towels, pressing gently. Cut it into 3/4-inch (2 cm) cubes, drizzle with the last tablespoon of light soy sauce, then sprinkle with the cornstarch and shake the bowl until every cube is lightly dusted white.
3. Prep the vegetables: cut the carrot into thin matchsticks, the shiitakes into 1/4-inch (5 mm) slices (discard the tough stems), and the bok choy by separating the stems, cut into 3/4-inch (2 cm) pieces, from the leaves, halved. Cut the scallions into 1 1/2-inch (4 cm) lengths, keeping the whites and greens separate. Finely mince the garlic and ginger.
4. Loosen the fresh noodles with your fingers and drop them into the boiling water for 1 to 2 minutes, just until they separate and soften. Drain, rinse quickly under cold water, shake the colander to drain thoroughly, then toss with the last teaspoon of sesame oil.
5. Heat the wok over high heat until it just begins to smoke. Add 2 tablespoons of the neutral oil, then the tofu cubes in a single layer. Let them brown for 5 to 6 minutes, turning every minute, until crisp and golden on several sides. Transfer to a plate.
6. Return the wok to high heat with the remaining 2 tablespoons of neutral oil. Add the scallion whites, garlic and ginger and stir for 20 seconds. Add the carrot, shiitakes and bok choy stems and stir-fry for 2 minutes, tossing constantly, until the mushrooms are seared and the stems still crunchy.
7. Add the noodles and spread them out in the wok. Drizzle the sauce down the hot sides of the wok: it should sizzle and reduce on contact. Lift and toss the noodles with tongs for 2 minutes, until they're evenly glazed a mahogany color and a few strands catch and crisp.
8. Return the tofu and add the bok choy leaves, bean sprouts and scallion greens. Stir-fry for 1 more minute, just until the leaves wilt and the sprouts are hot but still crunchy. Taste, adjust with a splash of light soy sauce if needed, and serve right away.