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Tofu: Coated in a sauce made of cornstarch, soy sauce, gochujang, and vegetable oil, then baked at 400°F (200°C) for 20 minutes, flipping halfway.
Veggies: Cooked separately for layering, but could be cooked together if preferred.
Dressing: Made with gochujang, soy sauce, sesame oil, rice vinegar, and maple syrup for balanced sweet, salty, and spicy flavors.
Assembly: Start with the dressing at the jar’s bottom, then add noodles, followed by cooked veggies, kimchi on top, then edamame, and finally baked tofu.
When serving, simply pour out the jar into a bowl, toss, and enjoy a vibrant, nutritious meal with layers of flavor and texture.