• Start by preparing the veggies. I usually let the frozen corn and edamame sit in water to thaw out while I'm slicing cabbage.
• Saute the onion, garlic and ginger in oil until soft and translucent, about 3 minutes.
• Add the rest of the veggies to the skillet. Sautee for 3-5 minutes. Then add 1/3 cup water and let simmer on low heat for 3-5 more minutes. Veggies should have a light crunch but not be too hard or too mushy. Stir occasionally.
• Set a pot to boil for the noodles. Cook according to package instructions.
• For the sauce: start with the water and whisk in the arrowroot starch. Add the rest of the ingredients and mix until incorporated. If the peanut butter is clumpy, don't worry - it will break down when heated in the skillet. Set aside.
• Drain the noodles and then add them to the skillet with the veggies. Fold in with a spatula.
• Increase the heat to medium high and then pour the sauce over the veggies and noodles, folding them in with the spatula. It will seem watery but as it heats, the arrowroot starch will thicken it. Continuously fold the noodles and veggies until the sauce thickens, about 2-3 minutes. Turn off the heat.
• Serve and top off with fresh scallions, cilantro, sesame seeds and if you want a spice, a shake of red chili flakes!

For the Tofu

• Press and drain your tofu for at least fifteen minutes. You can use a tofu press or wrap in a towel and place a heavy item on top. I usually do this first before everything.
• If using an oven, preheat to 400. If using an air fryer, set to 400 to preheat.
• Cut the tofu in cubes.
• Toss the tofu in the oil, soy sauce and starch. Then place on baking sheet or air fryer sheet. Bake for 25-30 minutes until golden brown and crispy in an oven or 7-8 minutes in an air fryer.
• Toss with the veggies, noodles and peanut butter sauce.