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1
To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal.
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2
Allow to simmer 15 minutes to mingle the flavors.
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3
To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs.
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4
Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top.
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5
Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.)
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6
Combine the bread crumbs, cayenne, paprika, salt and pepper.
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7
Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat.
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8
Heat peanut oil in a skillet over medium-high heat.
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9
Fry the tofu steaks 4 minutes each side.
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10
Remove to a platter lined with fresh paper towels.
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11
Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor.
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12
Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper.
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13
Divide the udon noodles and spicy broth among 4 bowls.
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14
Add the broccoli then lay a piece of tofu on top.
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15
Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.
