Whisk together tamari, maple syrup, garlic, ginger, sesame oil, and rice vinegar in a small bowl; set aside.
Cook rice noodles according to package directions; drain and set aside.
Toss tofu cubes with cornstarch until lightly coated. Heat neutral oil in a large skillet over medium-high heat and cook tofu 8-10 minutes, turning occasionally, until golden and crisp on all sides.
While the tofu cooks, steam broccoli florets 3-4 minutes until bright green and just tender.
Add the sauce to the skillet with the tofu and toss to coat, simmering 1-2 minutes until slightly thickened and glossy.
Divide noodles among bowls, top with glazed tofu, steamed broccoli, and carrot. Sprinkle with green onions and sesame seeds.
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