For the sauce, finely grate the ginger, garlic skip through the press. Mix all the ingredients for the sauce. Put the tofu in the sauce and leave for 15 minutes.
Boil noodles according to the instructions on the package and rinse with cold water.
Preheat the wok with vegetable oil. Put in the tofu along with the mushrooms, cover with sauce and cook, stirring, 5 minutes until Golden brown. Add eggplant to the pan, warm it up and gently evaporate the sauce.
Add noodles to sauce, mix well with two forks.
Spread the noodles on plates, sprinkle with chopped herbs and sesame seeds.