Crispy Sticky Tofu & Miso Ginger Lo Mein

🥘 Ingredients

• Crispy Fried Onions
  ¼ cup
• Lo Mein Noodles
  12 oz
• Miso Ginger Dressing
  2 tbsp
• Red Cabbage and Carrot Mix
  2 c
• Sweet Thai Chili Sauce
  2 tbsp
• Vidalia onion paste
  2 tbsp
• black pepper
• cornstarch
  2 tbsp
• cucumber (sliced into ¼-inch quarter-moons)
  1 unit
• edamame
  1 c
• oil
• salt
• tofu (drained, pressed, and diced into ½-inch cubes)
  1 lb

🍳 Cookware

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

1. 

   1

   Bring a large pot of salted water to a boil. Quarter cucumber . Open, drain, and press tofu with paper towels to remove excess water.

   cucumber: 1 unit (sliced into ¼-inch quarter-moons), tofu: 1 lb (drained, pressed, and diced into ½-inch cubes)
2. 

   2

   Once water is boiling, add Lo Mein Noodles to the pot. Cook, stirring occasionally, until al dente ⏱️ 6 minutes . Drain and set aside.

   Lo Mein Noodles: 12 oz
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add edamame and season with salt and black pepper . Cook, stirring occasionally, until tender and slightly charred ⏱️ 3 minutes . Turn off heat and transfer edamame to a large bowl . Carefully wipe out the pan.

   oil, edamame: 1 c, salt, black 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, add Lo Mein Noodles to the bowl and toss until thoroughly coated. Taste and season with additional salt and black pepper if desired. Set aside.

   Red Cabbage and Carrot Mix: 2 c, Vidalia onion paste: 2 tbsp, Miso Ginger Dressing: 2 tbsp
5. 

   5

   In a medium bowl , combine tofu, cornstarch , ½ tsp salt, and black pepper. Toss until evenly coated. Heat a large drizzle of oil in the same pan over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over ⏱️ 4 minutes . Turn off heat and stir in Sweet Thai Chili Sauce until tofu is thoroughly coated. If the sauce seems too thick, add a splash of water.

   cornstarch: 2 tbsp, Sweet Thai Chili Sauce: 2 tbsp
6. 

   6

   Divide lo mein mixture between bowls. Top with sticky tofu and Crispy Fried Onions . Serve immediately.

   Crispy Fried Onions: ¼ cup