Lo Mein

with Brown Sugar Tofu

Early in my career, I set out to change minds about tofu—and this recipe is a great example. Toss with rice noodles and veggies for a complete meal.

MAKES 4 servings • SERVING SIZE 1 serving

14oz (400g) extra-firm tofu

1 tbsp cornstarch

1 tbsp plus 2 tsp light brown sugar

¼ tsp garlic powder

½ tsp kosher salt

2 tsp sesame oil

12oz (340g) rice noodles, cooked

2 tbsp reduced-sodium soy sauce

2 cups shredded carrots

1 cup diced cucumber

sriracha chili sauce

1. Set the air fryer temp to 400°F. Spray the fryer basket with nonstick cooking spray.

2. Dice the tofu and remove the liquid by gently pressing the tofu with paper towels.

3. In a medium bowl, combine the cornstarch, 1 tablespoon of brown sugar, garlic powder, and salt. Add the tofu and gently toss.

4. Add the tofu to the fryer basket and cook until golden and crispy, about 10 to 12 minutes. Remove the tofu from the fryer basket and set aside.

5. In a large nonstick saucepan on the stovetop over medium heat, warm the sesame oil. Add the noodles, soy sauce, and the remaining 2 teaspoons of brown sugar. Toss well and cook for 3 to 4 minutes.

6. Transfer the noodles to serving bowls. Top with the tofu, carrots, cucumber, and sriracha. Serve immediately.