Crispy Sticky Tofu & Miso Ginger Lo Mein
with Edamame, Cucumber & Crispy Fried Onions
- Soy
- Sesame
- Wheat
This sweet and savory vegetarian meal is pure comfort in a bowl. Crispy tofu glazed with a sweet Thai chili sauce is set atop tender lo mein noodles tossed with miso ginger sauce and a colorful mix of charred edamame, cucumber, cabbage, and carrots. A final garnish of crispy fried onions adds a flavorful crunch.
Ingredients
1 unit
Tofu
(Contains: Soy)
1 unit
Cucumber
4 ounce
Edamame
(Contains: Soy)
½ ounce
Vidalia Onion Paste
4 ounce
Miso Ginger Dressing
(Contains: Sesame, Soy)
1 tablespoon
Cornstarch
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 ounce
Sweet Thai Chili Sauce
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
4 ounce
Red Cabbage and Carrot Mix
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry 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.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside. (You’ll use the noodles in Step 4.)
• Heat a drizzle of 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.
• To bowl with edamame, add cucumber, cabbage and carrot mix, Vidalia onion paste, and miso ginger dressing. • Once noodles are done, transfer to bowl; toss until thoroughly coated. • Taste and season with salt and pepper if desired. Set aside.
• In a medium bowl, combine tofu, cornstarch, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Toss until tofu is evenly coated. • Heat a large drizzle of oil in pan used for edamame over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes. • Turn off heat; stir in chili sauce until tofu is thoroughly coated in sauce. TIP: Add a splash of water if sauce seems too thick.
• Divide lo mein between bowls. Top with sticky tofu and crispy fried onions. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The miso ginger dressing and sweet Thai chili tofu are a crowd-pleasing combination — savory, tangy, and satisfying. Some found the overall flavor a bit flat or too sweet; use half the sauce and dressing packs if you prefer a lighter, less sweet result.
- Ease of prep: This comes together quickly and easily, with minimal cooking steps and a colorful, appealing bowl at the end.
- Suggestions: The dish mixes cold cucumber and warm noodles and tofu, which some found jarring — consider leaving the cucumber as a topping rather than tossing it in, or omitting it entirely if you prefer a fully warm meal. For crispier tofu, cut the cubes smaller and use more cornstarch coating.
- Leftovers: This is best eaten fresh — the noodles get soggy and the cucumber becomes unpleasant when reheated, so plan to finish it the day it's made.
- Portions: Several customers noted this makes a generous amount of food, with some splitting it into three servings; others felt it was noodle-heavy and would have liked more tofu and vegetables relative to the noodles.
Reviews from our home cooks
This is a delicious new recipe!! All the flavors and textures mixed with the ginger dressing and chili sauce make for a really outstanding dinner. One of the easiest meals to prep and cook but not short on several layers of flavor. Please keep this in the rotation!!
This was delicious. But I assume it was supposed to be served at room temperature, and it would have been good to know that in advance. Also, a nonstick pan is a must for the tofu in this recipe. I used a stainless steel pan and wound up with crispy sticky tofu crumble!
I really like this. I'm glad they used the sweet Thai chili sauce too. I'm so sick of the recipes with sriracha. There are so many better Asian and Southeast Asian chili sauces out there. The tofu was crispy and delicious with the spicy glaze.
Hello Fresh has helped me perfect my tofu cooking skills - this came together beautifully, delicious crispy tofu and the sauce and veg were good. The slaw was moldy by the time we got to it though so we did miss that, but the cucumbers and edamame were still delicious without the slaw.
Flavors were good, but mixing cold salad, hot noodles and hot tofu together made for an unappealing over-all temperature. The tofu chunks did not crisp up well and had little flavor, even after adding sauces -- next time I use tofu I will cut the chunks smaller and use more coating.
Good flavors, easy to prepare. I usually think of Lo mein as a dish served warm. The addition of cucumber was an unusual choice. If I ever get this recipe again, I will leave those out or just use as a topping.
Was kind of noodle heavy. Would have liked more vegetables and tofu to round out the portions rather than relying on noodles to kick up the calories. Sauces were good and a great way to prepare tofu.
It was like those bowls you get at a restaurant with all the layers of food. This one was really good, I enjoyed the ginger flavor.
This was my favorite meal so far I think! I am vegan and was happy to have a lot of protein - tofu and edamame.
Delicious! I would love to be able to double the tofu. We had an extra block and it really made it nice.
