Crispy Tofu with Saucy Noodles and Broccoli

1. Press a 14-ounce block of extra-firm tofu and cut it into thin triangles.

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

3. Transfer the tofu to a reusable container.

4. Optionally, add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil.

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

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

7. Alternatively, spray with cooking oil and air fry, or pan fry the tofu.

8. In a small bowl, mix 1 tablespoon dark soy sauce, 1 tablespoon tamari, 1.5 teaspoons maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce, and 1/2 teaspoon sriracha. Set aside.

9. Cook 5 ounces of noodles according to package directions. While cooking, gently separate them with a fork, then strain.

10. 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 the florets are just tender. Add a splash of coconut aminos and let it sizzle.

11. Add the cooked noodles and the prepared sauce to the skillet and cook for about 3 minutes more, or until the sauce has thickened and the noodles are fully coated and warmed through. Stir constantly with tongs to toss the noodles.

Tips

1. Sesame oil for the tofu is optional and adds extra flavor.

2. You can bake, air fry, or pan fry the tofu depending on your preference and equipment.