Blurred vision, can't walk straight, slurring its words… yup, this tofu has had too much of the sauce. Better put in the tank to cool it out. Better yet, fry it until crispy, then season it with a spice blend of garlic and ginger. Toss it with lo mein (it can't walk straight anyway!) and fresh vegetables such as bok choy and red bell pepper. And just when it's sober enough to drive, let's sauce this tofu again with a stir-fry sauce and some spicy Sriracha. Sounds good? Sounds delicious.
Once boiling, add noodles to pot and cook until al dente, 4-6 minutes.
Drain in a colander and set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Line a plate with paper towel. Cut tofu into ½" chunks and place on towel-lined plate. Top with more towels and press gently, absorbing as much liquid as possible. Place in a mixing bowl and toss with cornstarch.
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly on an angle.
Remove leaves (including white stem parts) of bok choy. Discard any discolored leaves, then thoroughly rinse. Remove leaves and halve stems.
Cook the Tofu
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add tofu to hot pan. Stir occasionally until crispy and golden brown, 5-7 minutes.
Sprinkle with seasoning blend and remove from burner. Remove tofu to a plate.
Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook tofu to medium-high heat and add 1 Tbsp. olive oil.
Add bok choy stems and red bell pepper and stir often until lightly browned, 3-4 minutes.
Add bok choy leaves and white portions of green onions and stir often until wilted, 2 minutes.
Add sauce, Sriracha (to taste), cashews, tofu, and noodles and stir until warmed through.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!