Cut broccoli into bite-sized pieces.

Finely chop peanuts.

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.

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, carrots, white portions of green onions, and garlic salt to hot pan. Stir occasionally until broccoli begins to brown and is slightly tender, 4-6 minutes.

While vegetables cook, continue recipe.

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

Stir noodles occasionally while boiling to avoid clumping. Noodles will finish cooking in a later step.

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

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

Once simmering, stir occasionally until slightly thickened and noodles are tender, 1-3 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.

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