- 1 pkg (8 oz) pad thai style rice noodles
- 1/2 cup olive oil
- 1 tsp chili flakes
- 2 medium garlic cloves
- 1/3 cup tamari
- 1 pkg of firm tofu (water-packed)
- 1 head of broccoli
- Drain the pkg of tofu and cut into cubes (should make about 40).
- Fill a saucepan halfway with water.
- Cut broccoli into florets, slice stems, and add to water.
- Cover and cook on medium-high heat until broccoli is fork tender.
- Remove broccoli with a slotted spoon and set aside.
- Add more water to the pot and cook pkg noodles according to pkg directions.
- Rinse to remove starch, drain, place in bowl or serving dish and set aside.
- Heat cast-iron skillet, add 1/2 cup olive oil and 1 tsp red chile flakes to medium heat and cook for 30 seconds.
- Add two garlic cloves (crushed in garlic press) Opt: add 1/2 – 1 tsp grated fresh ginger.
- Turn off heat to prevent garlic from burning.
- Pour hot chile/garlic oil over rice noodles and combine with tongs.
- Place tofu into the same skillet (with chili oil remnants) over medium heat. Stir to coat.
- Add 1/3 cup tamari (recommend GF, low sodium) to tofu and continue to cook.
- Add rice noodles to skillet with tofu and toss together with tongs. Add more tamari if desired.
- When thoroughly heated and combined, turn off heat and top with the cooked broccoli.
- Using scissors, cut scallions (green onion tops) over dish.
Opt: Add a splash of roasted sesame oil and sesame seeds