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1
Place the noodles in a large heatproof bowl and cover with hot tap water.
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2
Soak until loose and pliable, about 30 minutes.
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3
Separate the noodles by hand and drain; set aside.
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4
Meanwhile, place the tofu cubes on a paper-towel-lined plate; set aside.
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5
Combine the soy sauce, 1/4 cup of the water, and brown sugar in a small bowl; set aside.
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6
Heat the remaining 1/4 cup of water in a large nonstick frying pan over medium-high heat until simmering.
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7
Add the broccolini, cover with a tightfitting lid, and cook until just beginning to soften, about 2 minutes.
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8
Remove the lid and cook, stirring often, until the water has evaporated and the broccolini is just tender when pierced with a knife, about 2 minutes more.
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9
Remove the broccolini to a plate and set aside.
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10
Return the pan to medium-high heat, add the oil, and heat until shimmering.
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11
Add the reserved tofu and saute, turning occasionally, until golden brown on all sides (be carefulthe oil will splatter), about 8 to 10 minutes.
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12
Reduce the heat to medium, add the garlic, and cook until just beginning to color, about 15 seconds.
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13
Add the reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until the noodles are soft, warmed through, and coated with sauce, about 4 minutes.
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14
Push the noodle mixture to one side of the pan, add the eggs, and scramble until they begin to set, about 30 seconds.
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15
Let the eggs cook undisturbed until solid, about 1 minute more.
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16
Remove from the heat and toss to evenly combine all the ingredients.
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17
Serve immediately.
