Fry the chopped pickled radish until golden. Blanch the bean sprouts and set aside.

Heat the oil in a pan. Add the five-spice powder, cinnamon, and star anise, and stir-fry until fragrant. Add the mushrooms and stir-fry until just cooked.

Add water and season with ground black pepper, palm sugar, sweet soy sauce, light soy sauce, and mushroom seasoning powder. Stir well. Add the tofu (and textured vegetable protein) and simmer until the mixture is absorbed and the liquid reduces.

Place the wide rice noodles on a cutting board. Spoon the mixture from step 2 and the blanched bean sprouts onto the noodles, then roll into a cylinder. Steam until cooked through.

Cut into bite-sized pieces, sprinkle with fried pickled radish, and serve with sweet soy sauce.