First, put all the ingredients for the sauce in a twist of glass and shake vigorously. Possibly. Add a little more water.
Divide the broccoli into florets and slice or cut the stalk into thin slices.
Cook the noodles according to the package instructions. Pour the boiling water over the broccoli and chill for 3-4 minutes, then drain.
Halve the cucumber and remove the seeds. Then cut the cucumber into thin strips.
Dice the tofu and sauté in oil from all sides until crispy.
Finely chop the ginger, chili and garlic and add to the tofu, also sauté. Cut green onions into fine rings. Fry the white spring onion for a short time. Put the broccoli, the cucumbers and 2 tablespoons of water in a pan and let stand for about 5 minutes with the lid closed.
Add the noodles, the sauce and mix.
Serve on plates and serve with the green of spring onion, lime juice, Thai basil or cilantro.