Combine the Chinese sweet soy sauce, vegetarian oyster sauce, vegetarian fish sauce and sugar in a small bowl, mixing well to dissolve the sugar.
Set aside.
Heat the oil over high heat in a large skillet for about 1 minute.
When you see the first wisps of white smoke, add the tofu and garlic and sauté for about 1 minute, or until the exterior of the tofu is lightly browned on the edges.
Make sure to scrape any bits off the pan before they burn.
Add the broccoli and noodles, tossing them constantly until the edges of the noodles begin to brown and the broccoli starts to turn dark green, 1 to 2 minutes.
Add the sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
Sprinkle with white pepper and serve immediately.