Quick Vegan General Tso's Tofu Noodles

0 Squeeze as much liquid out of the block of tofu as you can over the sink. I like to wrap it in a paper towel and squeeze it. 
1 Crumble the tofu into a medium sized mixing bowl. Make sure you have pretty small crumbles.
2 Sprinkle the tofu with a pinch of salt and pepper, then sprinkle the cornstarch over the tofu and toss to coat the tofu. Set aside.
3 In a small mixing bowl, whisk together the soy sauce, hoisin, rice wine vinegar, chili paste, sesame oil, brown sugar and vegetable broth. 
4 Now, heat the vegetable oil in a large non-stick skillet on high. 
5 Add the garlic and the tofu to the skillet and sauté until the tofu is brown and crispy. About 7 to 9 minutes, reducing heat as needed. 
6 While the tofu cooks, cook the noodles according to package directions and then drain when finished.
7 Once the tofu is crispy and golden brown, pour the sauce you whisked together into the skillet with the tofu, let the tofu simmer in the sauce until it thickens slightly. About 2 to 3 minutes. Turn off the heat. 
8 Now, put the noodles into a large bowl and pour the soy sauce, rice wine vinegar, agave and scallions into the bowl with the noodles. Toss to combine.
9 Serve the noodles by dividing the noodles evenly into bowls and then evenly top with noodles with the tofu and more scallions if desired. Add steamed broccoli to each bowl if desired.
10 Right before eating, toss everything together in your bowl!