In the same skillet, heat coconut sugar over medium heat until sugar melts into brown syrup. Add tofu and stir fry for a couple minutes flipping each piece to coat well. Add water, (enough to cover tofu), soy sauce and spices. Bring to a boil, reduce heat and simmer covered for 10 minutes. Remove lid and raise heat to high. Boil until sauce is reduced by half. Taste and add more sea salt, if necessary. It should be salty and not too sweet.
In the same skillet, heat ½ Tbsp avocado oil over medium high heat. Add garlic and oyster mushrooms. Stir fry until mushrooms are slightly browned.
To assemble, put noodles, 2 pieces of tofu, bok choy and mushrooms in a bowl. Top with braised tofu sauce and raw watercress.
Source: Tracy Bechtel Wellness