Notes: We both thought this was really good.

Directions:
3 tablespoons vegetable stock or water
1 garlic clove, minced
3 green onions, cut into 1-inch lengths
12 ounces flat rice noodles, soaked in warm water for 20 minutes, then drained
1 pound broiled tofu cubes
2 cups broccoli florets
1 cup bean sprouts
½ teaspoon chili powder
2 teaspoons dark brown sugar
4 tablespoons low-sodium tamari
2 tablespoons lemon juice
4 tablespoons home-toasted peanuts, chopped
8 sprigs cilantro

Directions:
Heat the vegetable stock in a wok or large nonstick skillet until it starts to bubble. Cook the garlic in the vegetable stock for 1 minute, until the garlic begins to brown lightly. Add the onions, noodles, tofu, broccoli, and sprouts one at a time, stirring for 45 seconds after each addition. Add the chili powder, sugar, tamari, and lemon juice. Stir to combine and remove from heat. Garnish with peanuts and cilantro.

Source: The Engine 2 Diet book