Explore this recipe
Category
Cuisine
Required Equipment
- Tofu press
- Large skillet
- Mixing bowl
- Tongs
- Large pot
Utilized Devices
Cooking Techniques
- pan-searing
- simmering
- stir-frying
Ingredients
- 400 gExtra-firm tofu — pressed, cubed
- 24 gCornstarch
- 30 mlAvocado oil
- 60 gGochujang
- 30 mlLow-sodium tamari
- 20 mlMaple syrup
- 30 mlRice vinegar
- 10 mlToasted sesame oil
- 12 gGarlic — grated
- 10 gGinger — grated
- 6 gKosher salt
- 1.5 gBlack pepper
- 30 mlWater
- 225 gEdamame spaghetti
- 150 gShelled edamame
- 140 gShredded purple cabbage
- 120 gRed bell pepper — thinly sliced
- 60 gScallions — sliced
- 16 gToasted sesame seeds
- 120 gLime — cut into wedges
Instructions
Toss tofu cubes with cornstarch, salt, and pepper until evenly coated.
Whisk gochujang, tamari, maple syrup, rice vinegar, sesame oil, garlic, ginger, and 2 tablespoons water into a glossy sauce.
Heat avocado oil in a large nonstick skillet over medium-high; sear tofu 6 to 7 minutes, turning until crisp. Transfer to a plate.
Cook edamame noodles according to package directions, reserving 1/4 cup cooking water; drain well.
Return skillet to medium heat, add sauce, and simmer 1 minute. Add noodles, edamame, cabbage, and bell pepper; toss until coated, loosening with reserved water as needed.
Fold tofu back in, cook 1 minute more, then serve topped with scallions, sesame seeds, and lime wedges.
Chef Tips
- ⭐Air-fry tofu at 400°F for 12 minutes for extra crunch, then toss in sauce.
- ⭐Use chickpea spaghetti if edamame noodles aren’t available but keep the high-protein profile.
- ⭐Finish with toasted peanuts for added crunch if no nut allergies.
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Nutritional Highlights
- ✓32 g plant protein per serving
- ✓Gut-friendly fermented gochujang
- ✓Vibrant cruciferous vegetables add fiber
Dietary Notes
Compliant With
Allergens
- Contains soy (tofu, edamame, gochujang)
- Contains sesame
FAQ
Can I make it gluten-free?
Use certified gluten-free tamari and chickpea spaghetti, and choose a gluten-free gochujang brand.
How do I meal-prep it?
Store noodles and tofu separately up to 4 days; reheat tofu in a skillet to re-crisp before tossing.
Nutrition
| Calories | 520 |
| Protein | 32 g |
| Carbs | 62 g |
| Fat | 18 g |