Line a baking tray and preheat the oven to 400°F (200°C)*.

Mix the cornstarch, oil, soy sauce, and gochujang together in a large bowl.

Then add the tofu cubes and gently toss to coat. Transfer to the baking tray and bake for 20 minutes, flipping halfway.

Mix together all the ingredients for the dressing in a small bowl. Set aside.

Add the frozen edamame beans to a bowl and pour boiling water over top. Once thawed, drain and set aside.

Add the rice noodles to a large bowl and cover with boiling water. When cooked after 2 minutes, drain and run under cold water**.

Note: the following 3 steps can all be cooked simultaneously to save time. We cooked them separately so that each ingredient is visibly layered in the jars, but this is optional.

Heat the sesame oil in a large pan over medium-high heat. Add the garlic and cook until lightly golden. Then add the spinach and cook for 2 - 3 minutes. Transfer to a plate.

Return the pan to the heat and add the mushrooms and salt. Cook for 5 - 8 minutes. Transfer to a plate.

Return the pan to the heat. Add the carrots and water and cook for another 3 - 4 minutes, or until softened. Transfer to a plate.

Layer the mason jar, starting with the dressing, then the noodles, garlicky spinach, carrots, shiitake mushrooms, kimchi, edamame beans, and baked tofu on top.

Pop on the lid and store in the fridge until ready to enjoy. When ready to eat: shake the contents of the jar into some bowls. Give it all a mix, and enjoy!