Sauce:

1. Whisk together peanut butter and chili oil until well combined. Add in remaining sauce ingredients and whisk until smooth.

Noodles:

1. Remove tofu from packaging, drain well, and pat dry. Wrap in a few pieces of paper towel (or a clean dish towel) and lay something heavy on top, like a few cookbooks. Let sit for 30-45 minutes to press out as much moisture as possible.
2. Using your hands, crumble tofu into small pieces into a mixing bowl so it resembles ground meat. Add in minced mushrooms, walnuts, scallions and 1/4 cup of the sauce. Stir well. 
3.  Heat sesame oil in a large skillet over medium heat. Once heated, add garlic and ginger and cook, stirring frequently to prevent burning, for 2-3 minutes. Add tofu mixture to the pan and cook for about 10 minutes, stirring occasionally. Let the mixture get crispy – you may have to crank up the heat a bit to achieve this. Just watch it carefully so it does not burn. 
4. Meanwhile, start cooking the noodles according to package directions. 
5. When tofu mixture is done, add in bok choy and cook for a few more minutes until wilted. 
6. When noodles are finished cooking, drain and then toss in remaining sauce, letting it cook for a minute or two. 
7. Serve noodles in bowls, top with vegan meat mixture, more sauce and thinly sliced scallions. Enjoy hot.