Crispy Tofu and Saucy Noodles Bowl

Press the tofu and cut into thin triangles.

Mix 1 tablespoon cornstarch, 1 teaspoon garlic powder, and 1/4 teaspoon salt.

Transfer the tofu to a reusable container.

Optionally, add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch mixture.

Add the cornstarch mixture and toss the tofu until evenly coated.

Transfer tofu to a large non-stick sheet and bake at 400F until just crispy, about 15 minutes, flipping halfway.

Or spray with cooking oil and air fry, or pan fry.

In a small bowl, mix 1 tablespoon dark soy sauce, 1 tablespoon tamari, 1-1/2 teaspoons maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce, and 1/2 teaspoon sriracha; set aside.

Cook 5 ounces noodles as per packet directions, gently separate them using a fork while cooking, and then strain.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat, sauté 4 cloves garlic, 2 green onions, and 1/2 cup small broccoli florets for 1 minute, add a splash of water, cover, and let steam for 30 seconds or until florets are just tender, then add a splash of coconut aminos and let sizzle.

Add the noodles and sauce and cook for about 3 minutes more, or until the sauce has thickened and the noodles are fully coated and warmed through, stirring constantly using tongs to toss the noodles.

Combine the crispy tofu and saucy noodles in a bowl to serve.