Crispy Sticky Tofu & Miso Ginger Lo Mein
with Edamame, Cucumber & Crispy Fried Onions
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Cornstarch
½ ounce
Vidalia Onion Paste
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
2 ounce
Sweet Thai Chili Sauce
1 unit
Tofu
(Contains: Soy)
4 ounce
Edamame
(Contains: Soy)
4 ounce
Red Cabbage and Carrot Mix
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Cucumber
4 ounce
Miso Ginger Dressing
(Contains: Soy, Sesame)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
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 ¼-inch-thick quarter-moons. Open and drain tofu; press out excess water with paper towels. Dice into ½-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, ½ 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.
