For Tofu Mince

• 200–250g Evergreen Foods Hard Tofu, crumbled
• 1 tbsp neutral oil
• 2 tsp minced ginger
• 1 scallion (white part only), sliced
• 1/2 cup yacai (preserved mustard greens)
• 1 tbsp AYAM Vegetarian Oyster Sauce
• 1 tsp AYAM Light Soy Sauce
• 2 1/2 tsp AYAM Hoisin Sauce
• 1/2 tsp AYAM Dark Soy Sauce
• 1/2 tbsp rice vinegar
• 1 tsp Chinese five-spice powder
• 1 tsp sugar
• Pinch white pepper
• Optional: pinch MSG

For the Sauce

• 2 tbsp sesame paste
• 2 tbsp AYAM Light Soy Sauce
• 1/2 tsp AYAM Dark Soy Sauce
• 1 tbsp Chinese black vinegar
• 1 tsp AYAM Sesame Oil
• 3–4 tbsp Sichuan chilli oil*
• 1 tsp sugar
• 2 cloves garlic, grated
• 3–4 tbsp noodle water (to loosen)

Notes
Chilli bean paste (1–2 tsp) is optional. If using, reduce chilli oil to avoid excess salt.
Chilli oil strength varies — adjust based on spice level and oil-to-crisp ratio.

For the Noodles & Greens

• 200–250g Evergreen Foods Yang Chun Noodles
• Bok choy

For Garnish

• Scallion greens
• Crushed peanuts
• Extra chilli oil