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1
Blot the tofu dry on paper towels.
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2
If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves.
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3
If it has not formed cloves, just remove the outside layers and mince.
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4
Bring a large pot of water to a boil, add salt to taste and add the edamame.
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5
Cook 4 minutes, then remove from the water with a slotted spoon and set aside.
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6
Meanwhile, heat a wok or a wide skillet over medium-high heat until a drop of water evaporates upon contact.
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7
Swirl in the rice bran, grapeseed or canola oil and add the tofu.
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8
Stir-fry until golden brown, and remove from the pan.
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9
Season to taste with soy sauce and set aside.
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10
Turn the heat down to medium and add the olive oil and the shiitakes.
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11
Cook until they begin to soften, stirring occasionally, 1 to 2 minutes, and add the green garlic along with a generous pinch of salt.
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12
Cook, stirring, until it is fragrant, about 1 minute.
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13
Add the spinach and cook, stirring, until it wilts.
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14
Season to taste with salt and pepper, and stir in the tofu and edamame.
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15
Turn the heat to low and keep warm while you cook the noodles.
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16
Bring the water to a boil in the large pot, and add the noodles gradually, so that the water remains at a boil.
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17
Stir once with a long-handled spoon or pasta fork so that the noodles dont stick together.
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18
Wait for the water to come back up to a rolling boil it will bubble up, so dont fill the pot all the way and add 1 cup of cold water.
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19
Allow the water to come back to a rolling boil and add another cup of cold water.
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20
Allow the water to come to a boil one more time and add a third cup of water.
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21
When the water comes to a boil again, the noodles should be cooked through.
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22
Allow them to boil for a few minutes if they are not.
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23
Drain in a colander.
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24
Place in a large bowl, top with the vegetables and tofu, and serve.
