Prepare the shallot oil: Heat a small saucepan with 3 tablespoons of oil. Add the shallots and stir-fry until the shallots turn slightly golden.
Remove the pan from heat and set aside until ready to use or store the oil in a cleaned jar. Please note that the hot oil will continue to cook the shallots so turn off the heat as soon as the shallots are fully cooked through.
Noodle sauce: Using the oil you've just prepared, add in 2 tablespoons of soy sauce and hot water to make the noodle seasoning. Set it aside.
Prepare the green beans: Fill 2-3 cups of water in a large bowl and add in some ice and set it aside.
Then, fill a 3-quart saucepan with water and bring it to boil and season with ½ teaspoon of salt.
Blanch green beans for a minute. Sieve out the green beans into the ice bath. Drain out the water and set aside.
To make the topping, heat a 10" non-stick skillet and add about 3 teaspoons of oil. Add the mashed tofu and pan-fry until slightly golden.
Push tofu to the side of the pan and add a splash of oil. Then, continue to sauté the ginger and garlic until fragrant.
Add the Sui Mi Ya Cai, chile, and green beans and stir-fry for a few seconds.
Season with black vinegar, soy sauce, vegan oyster sauce, sugar, and toss to combine. Transfer the mixture to a bowl and it's ready to be served as-is with rice.
To pair the green bean mix with noodles, cook the noodles of your choice as directed.
Transfer cooked noodles to a bowl with noodle sauce. Top with stir-fried greens, add a splash of toasted sesame oil and garnish with cilantro and toasted sesame seeds before serving.