Crispy Sticky Tofu & Miso Ginger Lo Mein

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.

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.)

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.

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.

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.

6

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