Ingredients

• 4 ounces wide rice noodles or big square “rice flake” noodles
• 1 serrano pepper, sliced 1/8-inch thinly
• 1/3 cup rice or white wine vinegar
• 2 tablespoons soy sauce, tamari, or coco aminos
• 4 ounces extra firm tofu, crumbled
• 2 teaspoons of a favorite chile oil
• 2 tablespoons oil
• 1/2 onion, sliced 1/4-inch thick
• 8 ounces mushrooms, chopped in 1/2-inch pieces (optional)
• 1 head of broccoli, trimmed into small florets
• 1/3 cup well-toasted cashews (or peanuts)
• For serving: slivered market lime, Meyer lemon zest, or orange zest (optional)

Directions

1. In a medium saucepan boil the rice noodles in a good amount of unsalted water until tender. Drain and toss with a teaspoon or so of oil. Combine the serrano pepper slices and vinegar in a small bowl. Set both of these aside.
2. Drizzle one tablespoon of the soy sauce over the tofu and toss well.
3. Combine the chile oil, remaining 1 tablespoon of soy sauce, and 4 tablespoons of water in a glass.
4. Have a skillet or wok lid ready and all your ingredients prepped before you dive into the next steps. In a large skillet or wok heat the oil over high heat. Add the onion and mushrooms (if using) and cook until they both take on a bit of color - 3 minutes or so. Stir in the tofu and cook for another minute. Add the chile-soy water and the broccoli, stir briefly, and then quickly cover. Cook, uncovering to stir once or twice, until the broccoli brightens and starts to get a bit tender, a couple minutes. 
5. Uncover, stir in the noodles (if they’re sticking a bit, just gently coax them apart). And if the pan seems a bit dry, add another tablespoon or two of water.
6. Stir in the cashews and add a bit of lemon zest or slivered lime leaf if you have it. Serve asap topped with a few chiles and drizzle of vinegar.