Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, separate bok choy leaves, then cut into 1-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion. Cut tofu into 1/2-inch pieces. Pat dry with paper towels. Add tofu, half the Cream Sauce Spice Blend (use all for 4 ppl) and half the garlic salt to a medium bowl. Toss well to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook, turning occasionally, until golden-brown on all sides, 4-5 min.Remove from heat, then transfer tofu to a plate. Cover to keep warm.

Meanwhile, add soba noodles and edamame to the boiling water. Reduce heat to medium and cook, stirring occasionally, until tender, 2-3 min. (TIP: Keep an eye on noodles so they don't overcook!) Drain and rinse noodles and edamame under warm water. Set aside.

Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then bok choy. Season with remaining garlic salt and pepper. Cook, stirring often, until tender-crisp, 2-3 min.

Add soy sauce mirin blend to the pan with bok choy. Bring to a simmer. Add tofu, noodles and edamame. Season with pepper, to taste. Toss to combine.

Divide tofu, veggies and noodles between bowls. Drizzle chili-garlic sauce over top, then sprinkle with green onions.