Prep the tofu: If using super firm tofu, there's no need to press it. If using firm or extra-firm tofu, press it first. Pat the tofu dry and tear into large chunks OR cut into bite-sized cubes. Toss the chunks with cornstarch until lightly coated.

Crisp the tofu: Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook 8–10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.

Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water until smooth. Set aside.

Cook the veggies: In the same pan, heat the remaining tablespoon of oil. Add garlic, ginger, and the white parts of the green onions; sauté 30 seconds. Add the carrot and cook for 2–3 minutes, until just tender.

Add edamame & sauce: Stir in the edamame and cooked tofu. Pour the gochujang sauce over everything and toss to coat. Cook for 2–3 minutes more, until heated through and glossy.

Storage Instructions – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.

Optional Add-Ins & Swaps:

- Add broccoli, snap peas, or spinach for extra color and veggies.

- Sub tempeh for tofu if preferred.

- For extra spice, mix in a bit of sriracha or chili crisp to the sauce.

- For a lower-carb option, serve over cauliflower rice.