Process

Begin with sautéing the tofu cubes in non sticky medium size frying pan with a little bit of oil on high heat

Carefully turn it over couple of times and when it turns golden pour about ¼ cup of sauce

Turn down the heat on medium and  sauté for minute or two longer

When ready, take it off the heat

In a large frying pan, begin sautéing the eggplant wedges on high heat and  a little bit of oil

Turn it over couple times until golden and add the peppers and broccoli

Sauté all for a minute or two. You may add ¼ cup of water and lower the heat to medium and add ½ cup of  sauce

Gently, but thoroughly stir all together and add the noodles and more sauce. Do your best excluding the lemon grass and leaving them in the bowl.  They're not edible, but very important for the flavour. 

Again mix everything together  for a minute and take it away from the heat

Add the basil and sprouts at the end and mix gently 

I usually do two portions at a time because four is too much and it’s hard to stir