Line a plate with paper towels.

Drain tofu. Halve tofu and cut one half into 1/2" dice (remaining half is yours to use as you please!).

Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 3 minutes.

Add diced tofu to hot pan and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse). Stir occasionally until browned and slightly crisp, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct texture.

While tofu cooks, continue recipe.

Break broccoli into bite-sized pieces using hands.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add broccoli, carrots, 1/4 tsp. salt, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Remove from burner. Transfer to another plate and set aside.

In a mixing bowl, combine soy sauce and cornstarch until dissolved. Stir in orange sauce, 1/4 cup water, and red pepper flakes (to taste) until smooth.

Add noodles, vegetables, and sauce to hot pan with tofu. Bring to a simmer.

Once simmering, stir occasionally until sauce thickens and coats noodles, 1-2 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, garnishing with sesame seeds. Bon appétit!