Tofu-Edamame Balls in Miso Mushroom Sauce

Steps

1. Press the tofu between towels for 10 minutes, then crumble it into a large bowl.
2. Pulse the edamame in a food processor until coarsely chopped, then add it to the tofu.
3. Add the breadcrumbs, flaxseed, half the green onion, half the garlic, the ginger, the soy sauce and half the sesame oil to the bowl, and mix until the mixture holds together.
4. Preheat the air fryer to 390°F (200°C). Roll the mixture into 20 balls and brush them with half of the remaining sesame oil (a quarter of the total), keeping the last quarter for the sauce.
5. Air-fry the balls in a single layer, in batches if needed, for 12 to 14 minutes, shaking halfway, until browned and crisp.
6. Meanwhile, cook the whole-wheat pasta in a pot of boiling unsalted water until tender, adding the bok choy for the last 2 minutes; drain.
7. Heat the last of the sesame oil in a large skillet over medium-high heat, add the mushrooms and cook 6 to 8 minutes until browned, then stir in the remaining garlic for 30 seconds.
8. In a small bowl, whisk the miso paste into the vegetable broth until smooth, then pour the miso broth into the skillet and simmer 3 minutes.
9. Stir the cornstarch into the cold water, add it to the skillet and simmer 1 minute until glossy and thickened; season with the black pepper.
10. Add the tofu balls to the sauce and spoon it over to coat.
11. Divide the pasta and bok choy among bowls, top with the balls and mushroom sauce, and sprinkle with the remaining green onion and the sesame seeds.