This is our family's favorite quick meal. It's comfort food with an asian twist.
For extra B12, use Red Star vegetarian support formula yeast flakes, available at natural foods stores. This tastes best with udon, and is at its peak when made with Itsuki Udon Inaka (available in many Asian grocery stores) but even whole wheat spaghetti will do in a pinch. We use Huy Fong Chili Garlic Sauce in this dish.
Even the most selective of our children will eat this, especially if we omit mixing the seeds and chili-garlic sauce into the sauce, and have those at the table for those with more expansive palates.
This scales up and down well, just add 1 tbsp of all the main sauce ingredients (nutritional yeast flakes, sesame seeds, sesame oil, soy sauce) for every 4 oz of noodles and adjust the amount of tofu and broccoli accordingly. We often make an extra half-recipe of this with another container of tofu and another bundle of noodles and save some for school lunches the next day.
Add 6-8 quarts of water to a large pot, and set it to boil on the stove.
Cut broccoli into florets, and peel the stems and cut them into 1/4 inch rounds. Drain the tofu and cut into 3/4 inch cubes. In a small bowl, mix the nutritional yeast flakes, sesame seeds, soy sauce, sesame oil, and chili-garlic sauce with a fork until smooth. In a large bowl, pour the sauce over the cubed tofu and mix.
When the water boils, add the noodles. Wait until the water comes to a boil again (about 2-3 minutes) then add the broccoli. Cook for another 4-6 minutes until the noodles are cooked and the broccoli is just tender. Cook it much longer and the broccoli will disintegrate when you mix it.
Drain the pasta and add it to the large bowl. Mix thoroughly until the tofu and sauce are distributed over the noodles and broccoli. Mix optional garnishes in (onion and bell pepper). Serve while hot.