• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, cut any larger broccoli florets into bite-sized pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Thinly slice green onions.
• Pat tofu dry with paper towels, then crumble into pea-sized pieces.

• Heat a large non-stick pan over medium-high. 
• When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Remove from heat. Transfer to a plate.

• To the boiling water, add broccoli. Cook for 1-3 min, until bright green.
• Using a slotted spoon, transfer broccoli to a plate. Set aside.
• Bring water back up to a boil (to be used in step 5).

• Meanwhile, in a medium bowl, combine soy sauce, oyster sauce, honey-garlic sauce and 1/4 cup (1/3 cup) water. Set aside.
• Reduce heat of the same pan (from step 2) to medium.
• Add 1 tbsp (2 tbsp) oil, then tofu, onions and ginger-garlic puree. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• To the pan, add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with pepper.

• To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
• Strain and rinse noodles with warm water.
• Return noodles to the pot and set aside. 

• To the pot with noodles, add broccoli and saucy tofu mixture. Season with salt and pepper, then toss to coat.
• Divide noodles between plates. 
• Sprinkle cashews and green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces.

To the same pan (from step 2) add 1 tbsp (2 tbsp) oil, then tofu, onions and ginger-garlic puree. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat. Follow the rest of the recipe as written.