Start by draining the block of tofu. Press it between paper towels to remove as much moisture as possible. Cut the tofu into large rectangles or bite-sized pieces, depending on your preference. Dredge in seasoned corn starch.

Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Once the oil is hot, add the tofu pieces. Cook for 3-4 minutes on each side, until they are golden brown and crispy. Remove the tofu from the pan and set it aside on a plate lined with paper towels to absorb excess oil.

While the tofu is cooking, bring a medium saucepan of water to a boil. Add the buckwheat soba noodles (or your choice of noodles) and cook according to the package instructions, usually for 5-9 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set the noodles aside.

In the same pan or wok used for the tofu, add the remaining tablespoon of vegetable oil over medium heat. Add the yellow onion and the white parts of the green onions, cooking until they soften, about 2-3 minutes.

Add the sliced shiitake mushrooms, red bell pepper, bok choy, and baby corns. Stir-fry the vegetables for 3-4 minutes until they begin to soften.

In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, sesame oil, mushroom soy sauce, mirin, and tomato ketchup. Set the sauce aside.

Add the cooked noodles and bean sprouts to the stir-fried vegetables in the pan. Pour the savory sauce over the top. Toss everything together to ensure the noodles and vegetables are evenly coated in the sauce.

Gently fold in the crispy tofu pieces and continue to cook for an additional 2 minutes, allowing the flavors to meld together.

Once everything is well combined and heated through, remove the pan from heat. Serve the Vegan Tofu Yakisoba in bowls, garnishing with sesame seeds and the green parts of the chopped green onions.

Enjoy your delicious Vegan Tofu Yakisoba hot, perhaps with a side of pickled ginger or a sprinkle of chili flakes for an extra kick!