1
In a bowl or container, whisk together the garlic, cilantro, soy sauce, lime juice, ginger, and oil. Fold in the tofu and marinate for 2 hours.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the broccoli with 1 tablespoon canola oil, sesame oil, ½ teaspoon salt, ½ teaspoon black pepper and sesame seeds. Roast for 10-12 minutes, until crisp.
4
In a large skillet, heat the remaining 1 tablespoon canola oil. When hot, add the mushrooms and tofu (discarding excess marinade) and sauté for 5 to 7 minutes, until the mushrooms start to soften. Add the garlic and ginger and sauté until fragrant, 2-3 more minutes.
5
Bring two large pots of salted water to a boil. Add the green beans all at once to one pot and blanch for 2-3 minutes, until bright green and crisp-tender. Remove the beans from the pot and rinse under cold water to stop the cooking process.
6
Cook the noodles according to the package directions in the second pot of boiling water. Drain the noodles, return to the pot and toss with 1 tablespoon oil to prevent sticking.
7
Combine the dan dan sauce ingredients in a blender and purée until smooth. Toss with the noodles in the pot.
8
To serve, divide the dan dan noodles between bowls. Top with sesame roasted broccoli, blanched green beans, mushrooms and tofu, carrots, bell pepper, peanuts and chili oil.