Noodles with Vegetables and Crispy Tofu

Prepare the sauce by whisking together 1/4 cup vegetable broth, 2 tbsp dark soy sauce, 1 tbsp reduced sodium soy sauce, 1 tsp sesame oil, 2 tbsp sweet chili sauce, 1 tbsp hoisin sauce, 1 tbsp rice wine, 1/2 tsp garlic powder, and a mixture of 1 tsp cornstarch with 2.5 tsp vegetable broth in a bowl.

Cook the noodles carefully not to overcook, rinse, drizzle with a touch of sesame oil if desired, and set aside.

In a large pan, heat 1 tsp oil, add tofu strips (may need to do in batches), cook for 3 to 5 minutes until browned on one side, flip and cook until lightly browned, add garlic powder and a few dashes of dark soy sauce, stir, cook for another minute, then remove from pan.

Add 1 tsp oil to the pan, along with onion and carrot. Cook until onion is translucent, adding water if the pan gets dry.

Add cabbage and garlic, stir, add 2 tsp dark soy sauce, cook for 2 minutes until cabbage wilts, stirring often.

Push the vegetables to the side, add the prepared sauce, let it bubble for a minute to thicken.

Add the tofu and noodles, stir well.

Taste and add salt, pepper, or more sweet chili sauce and sesame oil if desired.

Serve and top with green onion.