Combine soy, oyster and black bean sauces with honey and sesame oil and set aside.
Place a dish towel on a large plate, folded to the size of the tofu slab, and place the tofu slab over the towel.
Place another folded dish towel over the tofu and cover with something heavy to weigh it down (I usually use a stoneware pan).
Let tofu sit for at least 30 minutes.
Cut tofu into ½-inch cubes and set aside.
Cook the noodles according to package directions, drain and rinse with cold water to stop cooking.
Cut noodles to 6 to 8 inches in length using kitchen shears.
Heat a wok or stir-fry pan over high heat.
Add 1 tablespoon oil and swirl to coat the sides.
Reduce heat to medium-high and stir-fry the tofu until golden brown; transfer to a plate.
Stir fry each type of vegetable (bell pepper, carrots, snow peas, celery and mushrooms) separately, adding more oil as needed, and transferring each vegetable to a large plate or bowl when tender-crisp.
Add white parts of the scallions, ginger, garlic, and crushed red pepper to pan and stir-fry for 15 seconds
Add back in the vegetables and tofu and stir gently to combine.
Add cooked noodles and sauce mixture, and toss gently to coat, until heated through.
Remove from heat and garnish with green parts of the scallions.
Notes
This is a versatile recipe and you can add any vegetable and/or meat of your choice in place of the ones in the recipe. I happened to have some snow peas on hand, and tossed them in. ** Most of the prep time is from draining the tofu.