Sriracha Tofu

Preheat the oven to 300°F. Place a large pot of salted water on to boil for the rice noodles. In a medium bowl, whisk the tamari, agave, Worcestershire powder, and white vinegar to make the tamari mixture. Place the sriracha in a separate medium bowl and add just 1 tbsp of the tamari mixture. Mix the sriracha sauce well to combine and set aside until Step 6.

Trim the Chinese broccoli and roughly chop. Peel and thinly slice the onion. Peel and slice 3 cloves garlic. Add the rice noodles to the boiling water and stir. Turn off the heat, move pot from the heat, and stir occasionally until noodles are just tender, about 4 to 6 minutes. Drain and rinse with cold water to stop the cooking process.

Drain the tofu and cut into 12 square pieces. Pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the tofu, sprinkle with salt, and cook until crisp, about 3 to 5 minutes per side. Transfer the crispy tofu to a baking sheet and place in the oven to keep warm until Step 6.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced onion and sliced garlic. Cook, stirring constantly, until the garlic is fragrant, about 2 to 3 minutes. Add the Chinese broccoli and cook until greens are just tender, about 1 to 2 minutes.

Add the cooked rice noodles and the remaining tamari mixture to the skillet with the vegetables. Increase the heat to high and toss to combine, making sure to separate the noodles. Continue to cook, tossing only a few times, until the noodles begin to caramelize, about 3 to 5 minutes. Taste and adjust seasoning with salt.

Remove the tofu from the oven and drizzle with some of the sriracha sauce, then sprinkle with black sesame seeds. Divide the drunken noodles between your plates and top with sriracha tofu. Serve with any remaining sriracha sauce for dipping.