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1
Cut tofu in half lengthwise and place halves on a dinner plate.
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2
Cover with multiple layers of paper towel, then place a heavy object on top to force water out of tofu.
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3
Let sit 15 to 20 minutes.
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4
In a medium saucepan, bring broth and water to a boil.
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5
Add noodles and cook 6 to 8 minutes, or until just tender.
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6
Drain.
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7
Transfer to a serving bowl.
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8
Toss with sesame oil.
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9
Set aside.
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10
To make the sauce, combine one cup chicken broth with cornstarch in a small saucepan; stir until smooth and no lumps remain.
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11
Stir in soy sauce and chili sauce.
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12
Bring to a boil, stirring constantly until sauce thickens slightly.
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13
Set aside on stovetop to keep warm.
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14
To stir-fry vegetables, preheat a nonstick wok or skillet over medium-high heat.
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15
When pan is hot, add olive oil.
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16
When oil is hot, add ginger; stir-fry 30 seconds.
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17
Add broccoli or broccolini, red pepper and snow peas; stir-fry 2 minutes.
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18
Add mushrooms and green onions; stir-fry 1 to 3 minutes.
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19
Remove tofu from covering and slice into 1-inch cubes; add to stir-fry.
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20
Stir gently 2 to 3 minutes.
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21
Pour vegetables over noodles and toss.
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22
Variation: Replace tofu with 3/4 pound cubed skinless, boneless chicken breast or 3/4 pound cooked medium prawns.
