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Crispy Sticky Tofu & Miso Ginger Lo Mein
Crispy Sticky Tofu & Miso Ginger Lo Mein

Crispy Sticky Tofu & Miso Ginger Lo Mein

with Edamame, Cucumber & Crispy Fried Onions

Recipe Development Team
Recipe Development TeamPublished on April 21, 2025

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.

Tags:
Vegan
Quick
Easy Prep
New
Allergens:
Soy
Sesame
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains: Soy)

1 unit

Cucumber

4 ounce

Edamame

(Contains: Soy)

½ ounce

Vidalia Onion Paste

4 ounce

Miso Ginger Dressing

(Contains: Soy, Sesame)

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

/ per serving
Calories920 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate101 g
Sugar31 g
Dietary Fiber12 g
Protein36 g
Cholesterol5 mg
Sodium2150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pan
Medium Bowl
Large Bowl
Paper Towel
Large Pot

Instructions

Prep
1

• 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.

Cook Noodles
2

• 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.)

Cook Edamame
3

• 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.

Toss Noodles
4

• 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.

Cook Tofu
5

• 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.

Serve
6

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

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