For Sauce: 3 tbsp regular soy sauce (or reduced sodium tamari) • 1 tsp extra soy sauce + 1/2 tsp molasses (or brown sugar) • 1 tbsp vegetarian oyster sauce (or mushroom sauce) • 1.5 tsp sugar (brown sugar or palm sugar preferred) • 1/2 tsp white pepper (optional) • 1 tbsp water •Add more sugar to taste For the stir-fry: • 1 block (14 oz) firm tofu, pressed and cut into bite-sized pieces • 2 tbsp neutral oil (like vegetable or avocado oil) • 2 cloves garlic, minced or add garlic powder • 2 eggs (optional, for traditional texture) • 1 head Chinese broccoli (gai lan), chopped (or substitute with broccolini, regular broccoli, or kale) • 16 oz fresh rice noodle sheets, cut into wide strips (if they’re stiff, microwave them for a few seconds to loosen) •add whatever other vegetables you have, misc. carrots, bamboo shoots, zucchini, etc

Instructions:
1. Prep the noodles: If your rice noodle sheets are stiff, microwave them for 20-30 seconds to soften, or leave in a bowl of hot water and stir. separate them into wide strips.
2. Mix the sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water. Set aside.
3. Cook the tofu:
• Heat 1 tbsp oil in a large pan or wok over medium-high heat.
• Add the tofu and cook for 3-5 minutes, flipping occasionally until golden brown. Remove and set aside.
4. Sautι garlic & eggs:
• Add another 1 tbsp oil to the pan.
• Toss in the minced garlic and stir for a few seconds until fragrant.
• If using eggs, crack them in, let them set slightly, then scramble and push to the side of the pan.
5. Stir-fry veggies & noodles:
• Add the Chinese broccoli (stems first for 30 seconds, then leaves). Stir-fry for 1 minute until just tender.
• Toss in the softened rice noodles and the prepared sauce. Stir well to coat evenly.
6. Finish with tofu:
• Add the cooked tofu back in and toss everything together for another 1-2 minutes.
• If the noodles start sticking, add a splash of water or extra sauce.
7. Serve hot: Garnish with extra white pepper, chili flakes, or lime wedges if desired.

Tips:
• If your rice noodles are too soft, be gentle when stirring to avoid breaking them.
• For extra wok flavor, let the noodles sit in the pan untouched for a few seconds to get that charred, smoky taste.

Would you like any modifications based on your pantry or preferences?