## Instructions
1. **Cook the Noodles:** Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and toss with 1 tablespoon of sesame oil. Set aside.
2. **Prepare the Tofu & Broccoli:** While the noodles are cooking, heat 1 tablespoon of oil (e.g., avocado or vegetable oil) in a large skillet or wok over medium-high heat. Add the cubed tofu and cook, stirring occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove the tofu from the skillet and set aside.
3. **Sauté the Aromatics & Broccoli:** Add the broccoli florets to the same skillet, adding a splash more oil if needed. Sauté for 3-5 minutes until bright green and slightly tender-crisp. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. **Make the Peanut Sauce:** In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup/honey, sriracha, toasted sesame oil, and warm water until smooth and creamy. If the sauce is too thick, add a little more warm water, one tablespoon at a time, until you reach your desired consistency.
5. **Combine Everything:** Add the cooked noodles, crispy tofu, and peanut sauce to the skillet with the broccoli. Toss everything together until the noodles and vegetables are evenly coated with the sauce. Cook for 1-2 minutes, stirring gently, to heat through.
6. **Serve and Garnish:** Divide the noodles among serving bowls. Garnish with chopped roasted peanuts, fresh cilantro, sliced green onions, and a squeeze of lime juice, if desired. Enjoy immediately!
**Short Tips**
* **Press your tofu:** This is crucial for achieving crispy tofu! You can use a tofu press or simply wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.
* **Don’t overcook the broccoli:** You want it to be tender-crisp for the best texture.
* **Adjust spiciness:** Feel free to add more or less sriracha to the sauce to suit your taste. You can also add a pinch of red pepper flakes with the garlic and ginger for extra heat.
* **Meal Prep Friendly:** This dish holds up well in the fridge for 3-4 days, making it perfect for meal prepping. Store the sauce separately if you want to reheat just the noodles and vegetables.
* **Add other veggies:** Bell peppers, carrots, or snap peas would also be delicious additions.
