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- Dice the smoked tofu. Peel the onion and cut into rings. Dissipate the broccoli.
- Heat up the oil in a wok or a frying pan and fry the tofu until crisp, then put on the shelf. Add broccoli and onion to the gravy from the tofu and fry for about 7 minutes with stirring.
- Drain the bamboo shoots in a colander and rinse off. Cook the egg noodles according to the packaging instructions. Add both to the vegetables. Season to taste with sweet chili sauce and soy sauce. Mix it well and fry for about 2-3 minutes. Serve on two plates and sprinkle with the fried tofu cubes.
You can also use other vegetables, e.g. carrots, peapods, mushrooms, spring onions or zucchini.