Rinse tofu well. Cut into 8 large rectangles. In a shallow bowl or baking dish, place tofu in one layer. Add 2 Tbsp of the tamari and the toasted sesame oil. Allow to marinate while you wash and cut vegetables.

In a large skillet (cast iron preferred), heat 1 Tbsp avocado oil over medium heat. Add tofu in one layer. Top with Thai red peppers and 1/2 the scallions. Allow to cook until golden on one side, approximately 4 minutes. Flip tofu and cook on other side until golden, another few minutes. Remove from pan and cut into smaller cubes.

Fill a large bowl with boiling water. Add pad see ew noodles. Separate noodles using chopsticks or forks. Allow to soak while you cook vegetables.

In the same skillet (why wash two?), heat 1 Tbsp avocado oil over medium heat. Add garlic and cook until fragrant, approximately 30 seconds. Add broccoli and a dash of sea salt. Sauté for a couple minutes, stirring often. Add 1/4 cup water, cover skillet and allow broccoli to steam for a few minutes undisturbed. Add asparagus pieces, mushrooms and another dash of sea salt. Sauté uncovered for another few minutes.

Drain noodles. Add noodles, the remaining scallions and 1 1/2 Tbsp tamari to skillet. Sauté for a few minutes. Add 1/4 cup of water, cover again and cook for another few minutes until noodles are soft, flavors meld together and all the veggies are cooked. Add cooked tofu and stir to combine.

Optional: crack 2 eggs on top of the noodles and stir well to scramble while it cooks. Omit eggs if vegan. Cook until eggs are set and finished cooking.

Taste and add more tamari, if needed. Garnish with sesame seeds (optional).