Wok Noodles with Crispy Tofu in Peanut Sauce

Instructions

1. Start by cooking the edamame in a pot of boiling water according to package instructions, usually about 5 minutes. Drain and set aside.
2. While the edamame is cooking, prepare the tofu. Cut the tofu into 1-inch cubes and season with salt.
3. Choose your preferred method to cook the tofu:
4. - For pan-frying: Heat 1 tablespoon of sesame oil in a non-stick pan and cook tofu cubes until golden on all sides, about 10 minutes.
5. - For air frying: Preheat air fryer to 200°C (400°F), lightly oil the basket, and cook tofu for 15 minutes, shaking halfway through.
6. - For oven baking: Preheat oven to 200°C (400°F), spread tofu on a baking sheet, and bake for 25-30 minutes, flipping halfway through.
7. While the tofu is cooking, heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
8. Add the diced onion to the wok and stir-fry for 2-3 minutes until it becomes translucent.
9. Add the chopped kale and cooked edamame to the wok. Stir-fry for another 3-4 minutes until the kale is wilted.
10. Add a pinch of salt and 1 tablespoon of soy sauce to the vegetables and stir well.
11. Add the wok noodles to the vegetable mixture and toss everything together. Cook for 2-3 minutes until the noodles are heated through.
12. In a small bowl, whisk together the peanut butter, 2 tablespoons of soy sauce, maple syrup, and 2 tablespoons of water to make the peanut sauce.
13. To serve, divide the noodle and vegetable mixture among four plates.
14. Top each serving with the crispy tofu cubes.
15. Drizzle the peanut sauce over the noodles and tofu.
16. Garnish each plate with a sprinkle of sesame seeds.
17. Serve immediately while hot and enjoy your Wok Noodles with Crispy Tofu in Peanut Sauce!
18. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave before serving.