Drain the tofu blocks and place between a dish towel. Place something heavy on it for a few minutes to drain out excess moisture.

Dice tofu into chunks

Next, start cooking the tofu. I used an air fryer, and misted the tofu chunks with olive oil spray. Also, mist the bottom of the air fryer basket before adding the tofu. This is my favorite way to make tofu as it is SUPER crispy, just check/shake every 5 - 10 minutes, and set to the highest heat, until crispy on all sides. It should take between 20 - 30 minutes. (see notes at the bottom for alternate ways to cook the tofu if you do not have an air fryer).

While the tofu is cooking, mince the garlic and ginger. Chop up the green onions and fresh broccoli florets

To a large skillet, add 2 tablespoons of sesame oil, ginger, garlic, broccoli, and green onions

Cook on medium heat for 10 minutes, stirring often

Shake together a batch of the 3 ingredient stir fry sauce recipe

Add half of the stir fry sauce to the skillet, and cook an additional 10 minutes

Boil the water to cook the ramen noodles, and discard the flavor packets

Cook the ramen noodles according to package instructions

Once the broccoli is done (should still have some texture and not mushy), add the cooked ramen noodles and finished tofu to the skillet, along with the last half of the stir fry sauce

Stir and heat an additional 5 minutes, until everything is coated in sauce

Serve and enjoy. We love it both with and without sweet chili sauce on top!