Baked Tofu Sesame Noodle Bowl

Drain and cube 1 block of extra firm tofu.

Spread 1/2 teaspoon of toasted sesame oil on a sheet pan and place the tofu on it.

Sprinkle the tofu with garlic powder and bake for 20 minutes at 425 degrees Fahrenheit, turning halfway.

Add 1 tablespoon of low sodium soy sauce and drizzle with sriracha.

Cook 1 pound of linguini or spaghetti and set aside. Optionally, blanch the baby bok choy in the boiling pasta water.

In a small pan, saute 4 cloves of chopped garlic and 2 teaspoons of chopped ginger in 2 teaspoons of sesame oil until golden, then add 2 teaspoons of dark soy sauce and 2 teaspoons of maple syrup, bring to a quick boil, and set aside.

Stir fry vegetables in a wok with 1 teaspoon of sesame oil. Use edamame, bell peppers, and red onions; when soft, add the sauce and pasta to the wok and stir until the noodles are coated.

Sprinkle with furikake green nori flakes.

Assemble the dish by placing the sesame noodles in a bowl, adding the stir-fried vegetables, topping with the baked tofu, and sprinkling with additional furikake if desired