To make the shoyu sauce, stir together soy sauce, garlic, and scallions. Set aside.
Stir fry vegetables and mushrooms in a about 2 tablespoons of hot oil.
Simmer noodles in boiling water for about 3 minutes. Drain. Stir fry together noodles and vegetables. Add soup base packet to 1/2 cup of hot water and pour over noodles and vegetables; stir a few times until liquid is absorbed.
Cut tofu in squares. Coat with cornstarch and fry in hot oil until golden brown, Drizzle tofu with shoyu sauce
Top stir fry with crispy tofu.