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.