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["Place the tofu between two kitchen towels and set on top of a plate. Then place a second plate on top of the tofu. Press very firmly, squeezing out as much water as possible. Remove from towels, cut into 1/2-inch cubes or crumble into large chunks. Set aside.", "In a small bowl or large measuring cup, stir together the Sesame Stir Fry Sauce's ingredients. Set aside.", "Attach the KitchenAid(R) Spiralizer Attachment to the hub of your Artisan(R) Series 5-Quart Tilt-Head Stand Mixer. Attach the Extra Fine Spiralizing Blade from the KitchenAid(R) Thin Blade Set to your Spiralizer and slide the Peeling Arm into place. Then, spiralize the carrots, discard the peels, and cut any very long noodles in half with a knife or kitchen scissors.", "Heat 1 tablespoon of the grape seed or canola oil in the KitchenAid(R) Tri-Ply Stainless Steel 10"" Skillet over medium high heat on the 5-Burner Dual Fuel Double Oven Convection Range. When the oil comes to a light boil, add the tofu and brown on all sides, about 5-8 minutes total. Add 2 tablespoons of the stir fry sauce and 1 tablespoon water. Stir to coat the tofu and let cook until the liquid is mostly evaporated, about 1 minute. Remove the tofu to a plate and set aside.", "Remove the Skillet from the heat. With a paper towel, carefully wipe it clean. Heat the remaining 1 tablespoon grape seed or canola oil over medium high heat on your Dual Fuel Double Oven Convection Range. Once at a low boil, add the broccoli florets and cook 4 minutes. Next, add the carrot noodles and stir to combine with the broccoli. Continue cooking, stirring occasionally, until the noodles have softened and the broccoli is crisp-tender, about 4 additional minutes.", "Add the tofu and the remaining stir fry sauce back into the Skillet. Toss to coat. Cook until warmed through and most of the sauce liquid has evaporated, 1-2 minutes. Sprinkle with sesame seeds and serve warm with additional red pepper flakes as desired."]
