Crispy Sticky Tofu & Miso Ginger Lo Mein

🥘 Ingredients

• cooking oil
• cornstarch
  2 tbsp
• crispy fried onions
  2 unit
• cucumber
  2 unit
• edamame
  8 oz
• lo mein noodles
  9 oz
• miso ginger dressing
  8 oz
• paper towels
• pepper
• red cabbage and carrot mix
  8 oz
• salt
• sweet Thai chili sauce
  4 oz
• tofu
  2 unit
• vidalia onion paste
  1 oz

🍳 Cookware

• large pot
• strainer
• large pan
• large bowl
• medium bowl

1. 

   1

   Bring a large pot of salted water to a boil in a large pot . Wash and dry all produce. Quarter cucumber lengthwise; cut crosswise into 1/4-inch-thick quarter-moons. Open and drain tofu ; press out excess water with paper towels . Dice into 1/2-inch cubes.

   cucumber: 2 unit, tofu: 2 unit, paper towels
2. 

   2

   Once water is boiling, add lo mein noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain in a strainer and set aside. (You will use the noodles in Step 4.)

   lo mein noodles: 9 oz
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add edamame ; season with salt and pepper . Cook, stirring occasionally, until edamame are tender and slightly charred, 2-4 minutes. Turn off heat; transfer to a large bowl . Carefully wipe out pan.

   cooking oil, edamame: 8 oz, salt, pepper
4. 

   4

   To the bowl with edamame, add cucumber, red cabbage and carrot mix , vidalia onion paste , and miso ginger dressing . Once noodles are done, transfer to the bowl and toss until thoroughly coated. Taste and season with salt and pepper if desired. Set aside.

   red cabbage and carrot mix: 8 oz, vidalia onion paste: 1 oz, miso ginger dressing: 8 oz
5. 

   5

   In a medium bowl , combine tofu, cornstarch , 1/2 tsp salt (or 1 tsp for 4 servings), and pepper. Toss until tofu is evenly coated. Heat a large drizzle of oil in the same large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes. Turn off heat; stir in sweet Thai chili sauce until tofu is thoroughly coated in sauce. TIP: Add a splash of water if sauce seems too thick.

   cornstarch: 2 tbsp, sweet Thai chili sauce: 4 oz
6. 

   6

   Divide the lo mein noodles between bowls. Top with sticky tofu and crispy fried onions . Serve.

   crispy fried onions: 2 unit