• Drain the tofu on paper towels. You will need a few layers of paper towel underneath and on top of the tofu. (I put mine on a small baking sheet and set another baking sheet on top of it, then I put a gallon jug of water on top of it to weigh it down. You will need to change the paper towel once (maybe twice) until it no longer soaks through.)
• While tofu is draining, make the marinade. In a small bowl, whisk everything together and set aside.
• When tofu has been sufficiently drained, place tofu in shallow bowl and add marinade.
• Let tofu sit in marinade for 30 minutes, flipping over halfway through, then remove.
• While tofu is marinating, sauté the vegetables - In a medium pan, over medium high heat, add 1 teaspoon canola oil, then sauté the cabbage, mushrooms and red pepper just until softened and set aside. (You can add a splash of the marinade to the pan, if desired)
• Bring a small pot of water to a boil and cook the Chinese broccoli for 3 - 4 minutes. Drain and set aside.
• In a medium pan over medium high heat, add remaining canola oil. To the pan, add tofu in a single layer and sear (without moving it) for 5 minutes or until a nice brown crust forms. Flip over and sear the other side. A cast iron pan works great here, but if you have a seasoned wok, use it.

Build your bowl

• Layer noodles on the bottom and pile all of the vegetables on top. Add herbs, peanuts, sprouts and edamame. Toss with a few teaspoons of soy sauce (or Kekap manis!) and sesame oil.
• Pile crispy tofu on top, sprinkle with sesame seeds and dig in.