Crispy Tofu with Noodles

Name: Crispy Tofu with Noodles
Ingredients: 7 ounces dried udon noodles; 1/2 cup plus 1 teaspoon canola oil; 1 cup panko (Japanese bread crumbs); 6 ounces firm tofu, cut into 1-inch squares; 1 egg yolk; 3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced (I only used oyster mushrooms); 1 tablespoon minced fresh ginger; 1 garlic clove, minced; 3/4 pound baby bok choy, cut into 3/4-inch pieces; 2 tablespoons oyster sauce (I only used 1 tablespoon of oyster sauce); 1 1/2 tablespoons hoisin sauce; A few dashes of soy sauce (optional)