In a pot, combine the ramen with 4 cups of water. Cook on high heat until done. Set aside.
In a saucepan, add two tbsp soy sauce, 1 tbsp olive oil, 1/2 cup veggie broth, and 1 tsp minced garlic to a saucepan. Heat the saucepan to medium heat and then place the tofu in. Cook the tofu on both sides until crispy.
For the mushrooms, thinly slice 1 8 oz pack of mushrooms. In a saucepan, add 1 tbsp olive oil, 2 tbsp teriyaki sauce, and 2 tbsp soy sauce and heat to medium heat. Add in the mushrooms and cook for about 5 - 7 minutes. You can use any kind of mushroom, but I used white crimini mushrooms.
Then in a pot, heat up the peanut sauce.
To serve, combine the sauce, noodles, and toppings into a bowl and top with sesame seeds and spring onions. This recipe makes two servings.