Chili Tofu with Miso Lo Mein

Time = 15 min prep + 20 min cook
Servings = 2 hearty servings
From: Hello Fresh

Ingredients

• 1 medium cucumber, peeled and cut into quarter moons
• 4 oz edamame, shelled and rinsed
• 4 oz miso ginger dressing
• 1 Tbsp cornstarch
• 1 block tofu, pressed and cut into 1/2 in cubes
• 4.5 oz lo mein noodles
• 1/2 tsp vidalia onion paste
• 2 oz sweet thai chili sauce
• 2 oz red cabbage, shredded
• 2 oz carrots, shredded
• crispy fried onions, to garnish
• salt and pepper, to your taste

Directions

1. Remove tofu from package and wrap with paper towel. Press beneath heavy pot or skillet for 10-15 min to remove excess water.

2. While tofu is being pressed, bring large pot of salted water to boil. Wash and dry produce, grate / shred cabbage and carrrot. Slice cucumber into quarter-moons.

3. In a medium bowl, combine tofu, cornstarch, salt and pepper. For air-fryer: Toss tofu until evenly coated. Fry in an air-fryer for 10-15 min or until crispy. For skillet: Heat a drizzle of oil over medium-high heat. Cook 3-5 min, turning occasionally until crispy. Toss tofu in chili sauce and set aside

4. Once water is boiling, lower to simmer, add noodles to pot and cook, stirring occasionally for 5-7 min or until al dente. Drain, rinse with cool water, and pat dry. Set aside.

5. In a skillet, heat a drizzle of oil over medium heat. Add edamame, season with salt and pepper and cook for 2-4 min or until crispy. Set aside in a large bowl.

6. In large bowl, toss edamame, cucumber, cabbage, carrot, onion paste, noodles, and miso ginger dressing. Add salt and pepper to your taste.

7. Divide noodle mixture evenly between bowls and top with fried tofu. Garnish with fried onions and serve.