Crispy Sticky Tofu & Miso Ginger Lo Mein

• 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, ½ tsp salt (1 tsp for 4 servings), and pepper. Toss until tofu are 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.