Prepare tofu: Squeeze all the liquid from the tofu, then tear into bite sized chunks. Marinate with vegetarian oyster sauce and white pepper while you prepare the rest of the ingredients.
Cook tofu: Prepare a large pan with oil over medium heat. Coat the marinated tofu in cornstarch, and pan-fry them until golden brown. Remove from the pan and set aside.
Char noodles: In the same pan with more oil, char the kuey teow noodles with soy sauce for 1-2 minutes. Transfer to your serving plate.
Cook sauce: In the same pan with more oil, sauté the mushrooms until soft then add in minced garlic and vegetable stems. Cook for 1 minute, then deglaze the pan with vegetable stock/kombu dashi. Add in the mashed tofu, pan-fried tofu, leaf vegetables, cornstarch slurry and seasonings. Once the sauce has reduced to a thick consistency, finish off with Chinese cooking wine.
Serve: Pour everything over the cooked noodles and serve immediately with fresh or pickled chili.