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Cut the tofu into small cubes and bake for 15 minutes in the air-fryer or in the oven
Chop the vegetables while the tofu is baking
Mix the marinade ingredients (miso paste, soy sauce, gochujang, olive oil, smoked paprika, garlic powder) in the bottom of each jar
Divide the crispy tofu equally between the jars
Add the edamame, carrots, spring onion, and bok choy to each jar
Top each jar with a serving of dry glass noodles and push down
Cover with a lid using a heat-proof, sealable, air-tight container
Store in the fridge for up to 3-4 days
When serving, pour hot water over the contents until fully covered
Let soak for 3-5 minutes until the noodles cook through
Mix and enjoy