Step 1

1 Place the noodles in a large bowl and cover with hot water; let them soak for 15 to 20 minutes, until soft and pliable

Step 2

2 Drain

Step 3

3 Meanwhile, to press the tofu, wrap it in paper towels, set it on a plate and set another small plate on top

Step 4

4 Add a can of tomatoes or another weight to the top plate

Step 5

5 Let the tofu sit for 20 minutes, then unwrap and discard the excess liquid

Step 6

6 Whisk together 2 teaspoons of the soy sauce or tamari and a pinch of sugar in a medium bowl

Step 7

7 Add the pressed tofu and turn to coat evenly

Step 8

8 Combine the fresh turmeric, 1 tablespoon of the water, 1/2 teaspoon sugar and 1/4 teaspoon salt in a blender; puree to a paste (alternatively, you can break down the mixture with a mortar and pestle)

Step 9

9 If you are using ground turmeric, mix it with the sugar, salt and 2 tablespoons of water in a small bowl

Step 10

10 Pour the oil into a large skillet or wok over medium-high heat

Step 11

11 Add the tofu slices and stir-fry for a minute, until they start to brown

Step 12

12 Add the mushrooms, diagonally cut scallions and jalapeño; stir-fry for 45 seconds to 1 minute, until the mushrooms soften

Step 13

13 Stir in the turmeric paste and cook for 20 seconds, then toss in the chives (or the additional scallions and garlic) and stir-fry for another 20 to 30 seconds

Step 14

14 Stir in the drained noodles, the remaining tablespoon of soy sauce or tamari, a pinch of sugar and the black pepper

Step 15

15 Toss until the noodles are evenly colored, untangled and just heated through

Step 16

16 (If any of the ingredients start to stick, add a little splash of hot water

Step 17

17 )

Step 18

18 Transfer to a platter or divide among dinner plates, and serve hot