Crispy Tofu Sesame Lo Mein
with Snap Peas, Scallions & Sriracha
- Soy
- Wheat
- Sesame
- Milk
Crispy cornstarch-coated tofu tops silky lo mein noodles in this Asian-inspired bowl. Snap peas and scallions shine in a glossy hoisin-based sauce that’s enriched with butter, sesame oil, and Sriracha. Best of all? This better-than-takeout meal comes together in just 30 minutes!
Ingredients
2 tablespoon
Cornstarch
4 tablespoon
Vegetarian Oyster Sauce
(Contains: Soy)
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 unit
Onion
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ tablespoon
Sesame Oil
(Contains: Sesame)
4 unit
Scallions
1 tablespoon
Brown Sugar
2 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 ounce
Sugar Snap Peas
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
-
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Halve, peel, and slice onion into ¼-inch-thick wedges. Trim and remove strings from snap peas if necessary; halve lengthwise. Trim scallions; cut whites into 1-inch batons and thinly slice greens.
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes, then drain.
-
Place tofu in a large bowl; season with salt and pepper. Add cornstarch and toss until evenly coated.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer; cook until golden and crispy, 1-3 minutes per side. (For 4 servings, you may need to work in batches, adding another drizzle of oil per batch.)
-
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
-
Heat a large drizzle of oil in pan used for tofu over medium-high heat. Add onion, snap peas, and scallion whites; season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 minutes.
-
Reduce heat to low. Add oyster sauce, hoisin sauce, brown sugar, half the sesame oil, ¼ cup water, 2 TBSP butter, and as much Sriracha as you like (all the sesame oil, ½ cup water, and 4 TBSP butter for 4 servings). Cook, stirring constantly, until slightly thickened, 1-2 minutes more.
-
Add drained noodles to pan with veggies; toss until noodles are thoroughly coated in sauce. Taste and season with salt and pepper if desired.
-
Divide lo mein between shallow bowls. Spoon any remaining sauce over lo mein. Top with fried tofu, scallion greens, and sesame seeds. Serve.
