These spicy noodles with tofu and broccoli are a flavorful, healthy dinner with an addicting sauce that comes together in no time. Not a fan of tofu? No problem! You can easily substitute steak or chicken.
Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the wrapped tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes, up to 2 hours. Once the tofu is finished pressing, slice into approximately 1 1/2-inch cubes.
In a small bowl, whisk together the soy sauce, tahini, sambal, rice wine vinegar, and Sriracha until smooth. Taste and adjust ingredients if desired (this sauce is very amenable to tweaking; try adding a bit more sambal or Sriracha for heat, or more tahini for creaminess).
Being a large pot of salted water to a rolling boil, then cook the noodles according to package instructions. Drain and transfer to a large serving bowl.
While the noodles are cooking, heat a large skillet over medium heat, then add the grapeseed and sesame oil. Pan fry the tofu until golden brown and crispy on as many sides as you have patience for (aim for 2 sides minimum). This should take around 7-10 minutes. Once the tofu has finished cooking, transfer to the bowl with the noodles.
Lower the heat to medium-low and add the broccoli. Cook until soft and slightly darkened, stirring frequently, around 3 minutes. Add the garlic and cook for another minute. Transfer to the bowl with the noodles.
Toss the sauce, scallions, and peanuts in the bowl with the other ingredients, stirring until everything is evenly combined. Alternately, you can set aside about half of the scallions and peanuts to garnish each individual serving.
Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Notes
I use 6 ounces of noodles to make this recipe, but the ratio of noodles to tofu and broccoli might be a bit light for some, which is why I've included a range of 6-8 ounces.