I like to eat this cold, absolutely chilled in the refrigerator before I plan to have it for a meal. The flavors are much better; I just think it’s better after it’s chilled and eaten later. Blanching the broccoli aids in its keep.
Not to have mushy and discolored vegetables, blanche broccoli and leave set in iced water while preparing spices and seasoning into sauce.
Start the seasoning sauce in a medium-size bowl of 1 part soy sauce to 2 parts Sriracha hot chili sauce. Stir in 1 tablespoon extra-fine minced garlic and 1 tablespoon extra-fine minced ginger root.
Chop/slice scallions to lightly sauté in grape seed oil. Stir in the sauce, then with tofu.
Add drained rice noodles. Incorporate the broccoli.
A little at a time so not too much fish oil is submitted, stir in, toss and taste– Do the same with the sherry, soy sauce, and sesame seed oil. My husband is good at this, getting the right combination. If you get this just right, it’s excellent, especially when it’s had a chance to set up and chill in the ‘fridge.
— Susan Nuyt, Skirt in the Kitchen
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