Whisk 3 tbsp creamy peanut butter, 3 tbsp low sodium soy sauce, 2 tbsp lime juice, 2 tsp freshly grated garlic, and 1 tsp freshly grated ginger together to make a sauce. Set to the side.

Place instant rice noodles and 12oz chopped broccoli in a large pot. Boil water separately either in a sauce pan or a kettle.

While the water boils, heat 1 tbsp oil in a large skillet over medium heat. When the oil is warm, use your hands or a spatula to crumble the 14oz brick of tofu directly into the skillet. Let the tofu saute and brown slightly before seasoning it with 1 tsp kosher salt, 1 tsp onion powder and 1 tsp garlic powder.

Reduce heat to low.

Once the water has boiled, pour into the pot with the noodles and broccoli. Cover the pot with the lid and let the noodles and broccoli cook for exactly 2 minutes (you do not need any heat on under the pot). Drain the noodles and broccoli in a colander and immediately rinse with cold water - this prevents the noodles from being too sticky and clumpy in the stir fry.

Add noodles and broccoli to the skillet with the tofu, pour in 2 tsp of sesame oil and toss to coat immediately - this also helps with clumping.

Pour the peanut sauce into the skillet and toss to combine everything. I like to cover the skillet with a lid on med-low heat for about 2 minutes to help the sauce really soak into the other ingredients before serving with scallions and sesame seeds on top.