Noodles with Crispy Tofu, Veggies & Edamame

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Noodles with Crispy Tofu, Veggies & Edamame
by @janetsmunchmeals

2 servings noodles, cooked, drained and rinsed
1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes
Oil and garlic powder for cooking
1/3 cup edamame
1/2 cup finely shredded red cabbage
2 carrots shredded or very finely chopped
Sesame seeds, cilantro and red chili flakes for serving

Sauce:
1/4 cup vegetable broth
1 tbsp + 2 tsp soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp ginger paste or 1/2 tsp ground ginger
1/4 tsp garlic powder
1 tsp sriracha or chili garlic sauce
1 tsp cornstarch + 2 tsp water whisked together

Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil).

Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens.

Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired.
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