• Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.

Make the Sauce

• Mix everything listed under "Sauce Mix". Keep it aside.
  

Prepare Noodles & Broccoli

• Boil noodles as instructed on the packaging.
  
• When 1-2 minutes left of boiling noodles, add cut/washed/cleaned broccoli florets.
  
• Drained boiled noodles and broccoli florets using a strainer. Keep it aside. Keep tossing every few minutes while doing other steps, so that it does not overcook from the heat.

Saute the tofu

• Once the extra water if gone from the tofu, cut them in cube and saute them in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.
• Once tofu cubes are golden brown on each side, add 2 tbsp of prepared sauce. Mix well and keep it aside.
  

Assemble everything

• Heat 1 tbsp of peanut oil (I prefer using the the same pan you cooked tofu in since it should have some spicy oil left from cooking/flavoring tofu). Saute ginger and garlic until raw smell of garlic is gone.
• Add thinly sliced leek and white part of the scallions.
  
• Saute until the leek is cooked half way through. Add 1 tbsp of sauce mix. Mix well.
• Add boiled noodles and broccoli.
  
• Pour in all the saute that was prepared earlier.
  
• Mix very well until all the noodles are coated well with the sauce.
• Add prepared tofu. Mix carefully.
• Add lemon juice and mix well. Add all the garnishing and mix well.
  
• Serve it warm!