For the marinade:

1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar and garlic until combined.
2. Place tofu in shallow baking pan and pour marinade over top. Cover with plastic wrap and let sit in the refrigerator for at least 30 minutes or up to overnight. Drain excess marinade before baking tofu.

For the pad see ew:

1. Preheat oven to 400 degrees F.
2. Line marinated tofu cubes onto baking sheet and bake for 25 minutes.
3. Heat 1/2 tablespoon peanut oil in large nonstick pan over medium heat. Add tofu and oil (another 1/2 tablespoon) in two batches and cook for 3-5 minutes on each side, until browned and crispy. Set tofu aside.
4. Cook noodles according to instructions on package.
5. In the small bowl you used for the marinade, whisk together oyster sauce, light soy sauce, dark soy sauce, brown sugar, fish sauce and water until combined. Set aside.
6. In a wok or large nonstick pan, heat 1 tablespoon peanut oil over medium heat. Add garlic and let cook for 60 seconds, or until fragrant. Add Mann’s Veggie Slaw and cook for 3-5 minutes, stirring occasionally, or until crisp tender. Create a well in the veggies and add egg, stirring until scrambled.
7. Add tofu and noodles and sauce and stir well until sauce is evenly distributed and noodles and tofu are warm. Serve immediately.