Remove the pressed tofu from your tofu press and pour it directly into a ziploc bag. Add 2 tablespoon soy sauce and 4 tablespoon flour to the bag, zip it then shake until the tofu is coated; set aside.

In a small bowl, whisk syrup, 2 tablespoon soy sauce, 1 tablespoon flour, and chili garlic paste together and set aside.

In a large skillet, heat oil (I used olive oil, but coconut or avocado would work well too) over medium heat then add the tofu. Cook tofu until crispy on all sides, approximately 5-10 minutes.

While tofu is cooking, run your sweet potato(es) through your spiralizer.

Next, heat mushrooms in another large skillet with 1 tablespoon oil. Cook for 2-3 minutes, and then add the garlic and spinach; cook for 1 minute, then add the sweet potato noodles; cook for 1 minute, then pour everything into bowl.

At this point, the tofu should be cooked. Turn the heat off but keep the skillet on the stove, and pour the mixture you had previously whisked together over the tofu, stirring to combine.

Last, fry an egg and add it on top.

Enjoy!