• Make the sauce: Whisk all sauce ingredients together, whisking until it is as smooth as possible.  Some of the miso may not fully dissolve, but that's ok.  Set aside.
• Make everything else:  Make the rice noodles according to package directions.  Rinse and set aside.
  
• Heat a cast iron skillet over high heat and add 2 tablespoons of the olive oil. When the oil is shimmering, add the tofu and sprinkle with salt. Cook until golden brown on one side, then flip. Continue cooking until most sides of the tofu are golden brown and slightly crispy, about 10 minutes.  Remove the tofu from the pan and onto a plate.  
• Wipe out the pan with a paper towel, add the other 2 tablespoons of olive oil and cook over high heat until shimmering.  Add the broccoli florets and cover, stirring every minute, until broccoli is tender and charred in some places, about 6-8 minutes.  Remove the lid and add the garlic, green onions and cilantro and cook for about one minute, until garlic is fragrant and the cilantro is starting to wilt. 
• Now, add the sauce and cook for about 1 minute until bubbling and starting to thicken slightly.  Add the tofu back to the pan along with the rice noodles and toss to coat with the sauce.  Add the bean sprouts and cook until just heated through.  Serve topped with chopped peanuts, a lime wedge and more cilantro.

Substitutions: To make the recipe soy free, substitute the same amount of sliced shiitake mushrooms for the tofu, coconut aminos for the tamari, and brown rice miso for the soy miso.

To make the recipe nut-free, omit the peanuts or substitute salted sunflower seeds for the peanuts.