Drain the tofu and press out excess water by wrapping in a clean lint-free cloth or paper towel and setting a plate or cutting board on top with weighted objects. Allow the tofu to press for at least 10 minutes.
Meanwhile, cook the noodles according to package instructions. This recipe also pairs well with brown rice. When noodles are finished, drained and spray with cold water to prevent further cooking. To keep noodles from sticking together, add ½ teaspoon of oil such as soybean oil (commonly labeled as vegetable oil), for a neutral flavor and mix. Set aside.
Mix together the sauce ingredients in a small bowl. When the tofu is ready, cut into cubes (about ½-1 inch) and place in a shallow dish. Add ¼th of the sauce to the dish and allow the tofu to marinate for 10-15 minutes, flipping halfway.
Preheat oven or air fryer to 400°F (205°C). If using an air fryer, evenly spread out the tofu in cooking basket and cook for 10-15 minutes, flipping halfway. If using an oven, place on a baking tray lined with parchment paper and bake for 25-30 minutes until golden, flipping halfway.
Meanwhile, cook your stir fry vegetables. Add the veggies and edamame to a large skillet or wok over medium heat. Cook until heated through, stirring occasionally.
Add the sauce and stir to coat. Cook until the sauce starts to thicken, stirring occasionally.
Once sauce has thickened, add in the cooked noodles and roasted tofu and toss to coat. Divide into bowls and serve with sliced greens onions on top if desired.