Ingredients

• 14 ounce extra-firm tofu, pressed and cubed
• 10 ounce wide rice noodles
• 8 ounce Chinese broccoli (gai lan), cut into 3-inch pieces
• 1 red bell pepper, sliced into strips
• 6 garlic, minced
• 1 teaspoon fresh ginger, minced
• 0.25 cup dark soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 0.5 teaspoon white pepper
• 0.25 cup vegetable oil
• 2 Thai red chilies, sliced
• 0.25 cup vegetable broth
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon sesame oil

Steps

1. Press the extra-firm tofu by wrapping it in paper towels, placing it on a plate, and setting another plate on top with a heavy object (a cast-iron skillet or canned goods) for 15 minutes to remove excess moisture.
2. While tofu presses, bring a large pot of water to a boil, add the wide rice noodles, and cook according to package directions (typically 4–5 minutes) until just tender. Drain and set aside.
3. Cube the pressed tofu into 3/4-inch cubes and pat dry with fresh paper towels to ensure a crispy exterior.
4. In a small bowl, whisk together dark soy sauce, oyster sauce, fish sauce, palm sugar, white pepper, and vegetable broth until sugar dissolves. Set the sauce aside.
5. Prepare all vegetables: cut Chinese broccoli into 3-inch pieces, slice bell pepper into strips, mince garlic and ginger, and slice green onions into 2-inch pieces. Slice chilies if using.
6. Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Working in batches to avoid crowding, add tofu cubes and cook for 5–7 minutes, stirring occasionally, until all sides are golden brown and crispy. Transfer to a plate.
7. Add 1 tablespoon fresh oil to the wok over high heat. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
8. Add Chinese broccoli and red bell pepper to the wok and stir-fry for 3 minutes until slightly softened and charred at the edges.
9. Return the crispy tofu to the wok, add the cooked rice noodles, and pour the prepared sauce over everything. Toss continuously for 2–3 minutes until the noodles are evenly coated and heated through.
10. Add the sliced Thai chilies (if using) and green onion pieces, then drizzle with sesame oil. Toss once more to combine.
11. Divide among four serving bowls or plates and serve immediately while hot.