To prepare the tofu, massage tofu with the marinade & let sit for at least 20 minutes. Then, pan-fried them until golden brown on both sides.
Noodles: If using fresh noodles, separate the noodles to loosen up the strands. Then, rub the noodles with sauce. Heat a non-stick pan, then add 1 tablespoon of oil. Add in the noodles and using a pair of tongs, toss noodles until you get a charred look. Remove from the pan and set aside.
Using the same pan, add 3 teaspoons of oil and sauté garlic until aromatic.
Add broccoli, pan-fried tofu, and sauté for another 30 secs.
Then, add sauce, taste test, and season accordingly.
Using a spoon, slowly add the cornstarch slurry (added about 5 tablespoons) and let the mixture simmer until thickened.
Finally, add the noodles and toss them with the sauce until all incorporated.
Serve warm pickled chili or chili flakes.
Notes
* For the cornstarch slurry: mix 1 tablespoon cornstarch in 4 tablespoons water.* For the stir-fry sauce recipe, see @woon.hengs story highlight* For the vegan fish sauce recipe, see @woon.hengs story highlight.
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