FOR THE TOFU Extra Firm Tofu | Soy Sauce Sesame Oil | Chili Oil Peanut Oil | Coconut Sugar
FOR THE SAUCE Vegan "Oyster" Sauce Rice Wine Vinegar | Cornstarch
FOR THE NOODLES Thai Rice Noodles Broccoli | Garlic | Ginger Dried Red Chilis | Mushrooms Sesame Oil | Peanut Oil
Cook the noodles according to the package instructions. Then gently toss them in sesame oil and set aside.
Marinate the tofu in soy sauce, sesame oil, and chili oil sauce. Try not to overlap the slices and refrigerate for about an hour.
Sprinkle tofu with coconut sugar and cook until slightly browned. Carefully flip, sprinkle with more sugar and cook for a few minutes to caramelize the sugar. Add leftover marinade and cook until sauce is absorbed.
Mix sauce ingredients until well combined. Cook garlic, ginger and chili until fragrant, then add in the broccoli and mushrooms, cooking until softened.
Transfer the noodles to the pan. Pour in the prepared sauce and stir gently to combine. Cook until sauce thickens. Serve warm topped with tofu, crushed peanuts, sesame seeds, and green onions.