Ingredients:

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tbsp garlic, finely minced
  • 1/2 tsp white pepper
  • 1 lb wide flat rice noodles
  • 14 oz extra-firm tofu, pressed and cubed
  • 10 oz Chinese broccoli (Gai Lan), stems sliced and leaves chopped
  • 2 tbsp avocado oil
  • 1 tbsp ginger, grated

Instructions:

  1. Whisk together the light soy sauce, dark soy sauce, maple syrup, toasted sesame oil, minced garlic, and white pepper in a small bowl until the syrup is fully dissolved. Ensure noodles are drained and patted dry.
  2. Heat 1 tbsp of avocado oil over medium-high heat. Add the cubed tofu and cook undisturbed for 3–4 minutes per side until the edges are golden brown. Remove tofu from the pan and set aside.
  3. Increase heat to high and add the remaining 1 tbsp of avocado oil. Add the noodles in a single layer and let them sear for 1–2 minutes without stirring until they show charred brown spots.
  4. Add the Chinese broccoli stems and grated ginger, stir-frying for 2 minutes until the stems are tender-crisp. Toss in the broccoli leaves and the seared tofu, then pour the sauce over the mixture and toss until well coated.