Marinated tofu and broccoli skillet with rice noodles

Drain the tofu and cut it into 2 cm cubes. In a bowl, toss the cubes with half the soy sauce, the sesame oil, half the pressed garlic and half the grated ginger. Let marinate for 10 min.

Bring 500 ml of water to a boil in the saucepan. Add the rice noodles and cook for 4 min over high heat. Drain and rinse under cold water to stop the cooking.

In the hot skillet with a drizzle of olive oil, brown the marinated tofu cubes over medium heat for 5 min, stirring. Set aside.

In the same skillet, add a little olive oil if needed. Cook the broccoli, cut into small florets, with the rest of the garlic and ginger for 3 min over high heat. Add a splash of water if it sticks.

Return the tofu to the skillet with the broccoli. Add the rest of the soy sauce and mix well. Let it heat for 2 min so everything comes together.

Divide the noodles among the plates and top with the tofu and broccoli. Season generously with pepper.