Pan Fried Tofu with Spicy Ginger Soup

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1 quart vegetable broth

2-inch piece fresh ginger, cut in half

Pinch sugar

1/3 cup rice vinegar

1/4 cup soy sauce

2 tablespoons oyster sauce

1/2 teaspoon Sambal

1 pound firm tofu

1 cup bread crumbs, Panko preferred

Pinch cayenne pepper

1/2 teaspoon hot paprika

Salt and pepper, to taste

2 eggs, lightly beaten

2 tablespoons peanut oil

2 tablespoons sesame oil

1/2 tablespoon minced fresh ginger

2 garlic cloves, minced

1 dried Hawaiian chile, chopped

1 pound Chinese broccoli, roughly chopped

1/2 pound udon noodles, cooked

1 bunch green onions, julienned

1/4 cup chopped cilantro

1/2 cup peanuts, roasted and salted