In a wok or large skillet, add 1/4 cup (960 ml) of water and the broccoli florets.
Cover and steam over medium heat for about 3 minutes until tender-crisp and bright green.
Remove the broccoli, drain any remaining water, and wipe the pan dry.
Heat the peanut oil in the same wok over medium heat.
Add the ginger slices and fry for about 5 minutes until golden and fragrant.
Remove and discard the ginger.
Add the patted-dry tofu cubes to the hot, ginger-infused oil.
Stir-fry for about 5 minutes until golden brown on all sides.
Toss in the onions and garlic.
Continue to stir-fry for 5 minutes, until the onions soften but still have a bit of a crunch. Return the steamed broccoli to the wok and toss everything together for 1 minute to heat through.
Add the cold, cooked noodles and tamari.
Toss continuously for 2 minutes until the noodles are hot and evenly coated in the sauce.
Turn off the heat.
Sprinkle with sesame seeds and drizzle with toasted sesame oil.
Toss one last time and serve immediately.
Keep your veggies crunchy! The goal is tender-crisp, not soft. The broccoli should be bright green and the onions should still have a slight bite.
Don't waste those broccoli stalks!
Slice them thinly (julienne) and save them for another dish, like our Lemon-Glazed Broccoli Stalks.
