Crispy Tofu and Saucy Noodle Bowl

Press the tofu and cut it 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.

Add the cornstarch mixture and toss until evenly coated.

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

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

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.

Cook 5 ounces of noodles according to package directions, separating them with a fork while cooking, then drain.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.

Sauté 4 cloves of garlic, 2 green onions, and 1/2 cup of broccoli florets for 1 minute.

Add a splash of water, cover, and steam for 30 seconds or until the florets are just tender.

Add a splash of coconut aminos and let it sizzle.

Add the cooked noodles and the prepared sauce, then cook for about 3 minutes or until the sauce has thickened and the noodles are fully coated, stirring constantly with tongs.

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

For extra flavor, add sesame oil to the tofu coating.

Tofu can be prepared by air frying or pan frying instead of baking.