In a small bowl, stir the sauce ingredients together and set by the stove.

Prepare veggies: slice onions, bell peppers, garlic and place them by the stove, along with the carrots and snow peas.

Pat dry the tofu and cut into ¾ inch cubes. Heat the oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the tofu. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.

Add onions to the wok and stir for 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted.

Place Edamame Spaghetti in the boiling water and cook according to the instructions on the package.

Add 1-2 teaspoons oil to the wok, then add the cooked spaghetti and stir fry them a bit, over medium heat, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the spaghetti out as best you can in the wok and slide the cooked veggies and seared tofu back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the sauce over the dish. Taste, adjust salt and heat. Add chili flakes according to spice preference and more salt if it tastes bland.

Serve right away! YUM!