Hoisin-Free Sesame Garlic Noodles with Crispy Baked Tofu Crumbles

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. Drain and rinse the canned chickpeas thoroughly. Spread them on a clean kitchen towel or paper towels and pat dry — the drier they are, the crispier they will get. Remove any loose skins.

3. Toss the dried chickpeas with 1 tablespoon olive oil and 0.5 tsp salt on the prepared baking sheet. Spread in a single layer so they are not touching. Roast at 400°F for 25–30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crunchy.

4. While chickpeas roast, bring a large pot of water to a boil. Cook 8 oz rice noodles according to package directions, usually 4–6 minutes, until tender but not mushy. Drain and rinse under cold water immediately to stop cooking, then toss with a small drizzle of sesame oil to prevent sticking. Set aside.

5. Make the sauce: In a small bowl, whisk together 2 tbsp sesame oil, 3 tbsp coconut aminos, 2 tbsp rice vinegar, 1 tbsp maple syrup, 2 tbsp peanut butter, 1 tsp sriracha, and 0.5 tsp ground ginger until completely smooth. Set aside.

6. Mince the 4 garlic cloves. Slice the green onions into thin rounds, keeping the white and green parts separate. Cut any large broccoli florets into bite-sized pieces.

7. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil, then add the broccoli florets. Stir-fry for 4–5 minutes, stirring frequently, until the broccoli is bright green and tender with some light char on the edges.

8. Add the minced garlic and the white parts of the green onions to the skillet. Stir constantly for 60 seconds until fragrant.

9. Add the shredded carrots and stir-fry for 1 minute more until slightly softened.

10. Reduce heat to medium. Add the cooked rice noodles to the skillet along with the sauce. Use tongs to toss everything together for 2 minutes until the noodles are evenly coated and heated through. The sauce should look glossy and slightly thickened.

11. Divide noodles into four bowls. Top each portion generously with crispy roasted chickpeas, a sprinkle of sesame seeds, and the green parts of the sliced green onions. Serve immediately.