In a liquid measuring cup, mix all the sauce ingredients and set aside.
In a colander, rinse frozen udon noodles under hot water to thaw and gently separate the noodles. Drain off excess water and set aside.
In a large pan, add neutral oil on high heat. Once the pan is hot, add tofu strips and pan fry each side until golden brown.
Once the tofu is about 80% golden, add sliced mushrooms. Sauté mushrooms with the tofu until golden.
When the mushrooms have developed some brown color, add fresno chili, julienned carrots, baby bok choy, and sauce. Stir fry for about 30 seconds, then add noodles and stir fry with the noodles until all the sauce is absorbed into the noodles, tofu, and vegetables evenly. Serve immediately.