12 ounces firm/extra firm tofu (or use baked flavored tofu) 1 TBSP. sesame oil

2 large cloves garlic, minced

1 TBSP. coarsely shredded ginger

1-2 tsp. hot chili garlic paste

2 TBSP. sesame paste

2 pounds broccoli, tough stems trimmed and heads cut into bite-size florets.

2 TBSP. rice wine

1 TBSP. soy sauce/Braggs 2/3 cup vegetable broth. 12 ounces thin noodles 2 green onions washed, trimmed and chopped (or chives).




Bring a pot of water to boil.

Using baked tofu cut into 1/4 inch cubes. Using plain tofu, place between paper towels to remove moisture and press firmly. Heat oil in a wok or skillet on high. Add garlic, ginger, chili paste and sesame paste, stir. When mix becomes colored reduce heat and add tofu; cook over low heat for 2 minutes. Add broccoli, rice wine, soy sauce and stock; cover and simmer till broccoli is tender but still firm; 3-5 minutes. Cook noodles in boiling water till done, drain and stir into broccoli mixture. Sprinkle with chives/green onion. Makes 4 servings or more for sides.