Ginger Sesame Tofu Noodle Bowls

Cook the noodles by the package, rinse them briefly, and toss with a drop of oil so they don't glue themselves together.

Cut the tofu into cubes, coat with cornstarch and salt, and pan-fry until golden on a bunch of sides.

Stir-fry the broccoli and carrots for 3 to 4 minutes so they stay crisp.

Whisk together the ginger, garlic, soy sauce, rice vinegar, maple syrup, and sesame oil, then pour it into the pan and let it bubble for 30 seconds.

Toss in the noodles and tofu just until coated. Serve while the vegetables still have some bite.