Tofu Power Bowl with Soy Bean Spaghetti

INGREDIENTS

BOWL

• 1 package (8oz) of The Only Bean Soybean Spaghetti
• 1 package (16oz) extra firm tofu
• 2 tablespoons cornstarch
• 1 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 2 cups kale, shredded
• 1 1/2 cups shelled edamame beans
• 2 carrots, peeled and grated
• 3/4 cup cilantro
• 1 lime, cut into wedges

DRESSING

• 1/4 cup creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons dark brown sugar
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 teaspoon freshly grated ginger

INSTRUCTIONS

• Step 1 – Cook 8oz of Soy Bean Pasta according to directions on the package.
• Step 2 – In a small bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger, and 2-3 tablespoons of water. Set aside.
• Step 3 – Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 
• Step 4 – Cut tofu into bite-size cubes and place them on a paper towel to absorb excess water. 
• Step 5 – Place tofu onto the prepared baking sheet and bake for 30 minutes until golden brown and crisps, flipping halfway.
• Step 6 – In a small bowl, add kale and drizzle 2 teaspoons of olive oil with salt and pepper to taste. 
• Step 7 – Add soy bean pasta, edamame beans, tofu, kale, carrots, and cilantro into a bowl and top with creamy peanut sauce. Garnish with lime and enjoy!