Chinese-Style Tofu Noodle Soup

This was ridiculously simple to make. It only took a few minutes. And Kate, my six-year-old cousin (who is rebelling against me by refusing all vegan food all the time) loved it. She kept going "Christy this is so good. Can you teach me how to make it? It's so good! Put it on your blog!" 

Ingredients:

• 4 cups vegetable stock
• 2 cups water
• 16 ounces firm or extra firm tofu
• 8 ounces rice vermicelli
• 3 cups broccoli, cut into small pieces
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar 
• 2 cloves garlic
• 1 tablespoon grated ginger
• Olive oil

Procedure:

1. Drain tofu and press between two paper towels to eliminate water.
2. Fry over high heat in a little bit of olive oil until gold brown.
3. Add garlic and ginger to the tofu. Set aside.
4. In a medium sized pot, combine broth, water, soy sauce, and vinegar.
5. Add tofu/garlic/ginger, broccoli and vermicelli to the pot.
6. Cook on high heat until vermicelli is soft, and broccoli is cooked.