Slice garlic thinly and chop onion into thin slices.

Slice mushrooms and cut bacon into bite-sized pieces.

Blanch broccoli in boiling water, then rinse under cold water.

Rinse tofu noodles under running water and drain well.

Heat olive oil in a pan and sauté garlic until fragrant. Add bacon, onion, and mushrooms, and stir-fry until cooked.

Pour soy milk into the pan and bring to a simmer. Add Parmesan cheese and stir well.

Add tofu noodles and blanched broccoli to the pan, mixing well. Season with salt and pepper.