Once water is boiling, add noodles and cook until tender, 4-6 minutes.

Stir noodles occasionally while boiling to avoid clumping.

Remove from burner. Drain noodles in a colander, rinsing with cold water. Drain again thoroughly and set aside.

While noodles cook, continue recipe.

Finely chop peanuts.

Cut broccoli into bite-sized pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Drain tofu. Line a plate with a paper towel. Cut tofu into 1/2" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

In a mixing bowl, combine tofu, Asian garlic, ginger & chile seasoning (use less if spice-averse), a pinch of salt, and cornstarch. Set aside.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.

Remove from burner. Transfer tofu to towel-lined plate. Wipe pan clean and reserve.

Return pan used to cook tofu to medium-high heat and add 2 tsp. olive oil. Add broccoli, white portions of green onions, and half the garlic salt (reserve remaining to taste) to hot pan. Stir occasionally until broccoli begins to brown and is slightly tender, 4-6 minutes.

Add noodles, half the peanuts (reserve remaining for garnish), tofu, orange ginger sesame sauce (to taste), and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, remove from burner. Taste and add remaining garlic salt, if desired.

Plate dish as pictured on front of card, garnishing with green portions of green onions and remaining peanuts. Bon appétit!