Cook the noodles according to the package instructions, then drain and set aside.

Prepare the vegetables: Slice the carrots, jalapenos, bell pepper, and onion.

Air-fry the tofu: Cut the tofu block into cubes and air-fry at 375°F for 12 minutes or until golden and crispy.

Heat the oil in a large pan or wok over medium-high heat. Add the onion and stir-fry until it starts to soften.

Add the carrots, jalapenos, and bell pepper to the pan and stir-fry until the vegetables are tender but still crisp.

Add sambal oelek if desired, stirring well to combine.

Add the tofu cubes to the pan and stir-fry to heat through.

Add the Vegetarian Oyster Sauce and Dark Soy Sauce to the pan, mixing well to coat all ingredients evenly.

Combine the cooked noodles with the vegetables and tofu, tossing everything together until well coated.