Description
This Cold Asian Noodle Salad is a treat for the taste buds, combining tender tofu, colorful veggies, and flavorful sauces for an easy and satisfying meal. Ideal for quick dinners or a healthy lunch, it’s sure to please everyone!
Ingredients
Scale
- 8 ounces extra firm tofu, pressed and cubed
- 4 tablespoons soy sauce or coconut aminos, or lite tamari
- 1 teaspoon sesame oil
- 2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic
- 5 tablespoons soy sauce or coconut aminos, or lite tamari
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch
- 8 ounces lo mein noodles or spaghetti
- 4 cups broccoli, cut into small bite-sized florets
- 1 cup shelled edamame, thawed if frozen
- 2 tablespoons neutral oil, divided
- 3 garlic cloves, minced
- ½ cup sliced green onions, white and green parts separated, green parts sliced into 1-inch pieces
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu by combining soy sauce, sesame oil, and garlic-ginger paste in a large bowl. Add cubed tofu and toss to coat; set aside to marinate.
- Prepare the stir fry sauce by mixing soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in a medium bowl until the cornstarch dissolves; set aside.
- Cook the lo mein noodles in boiling water according to package instructions until al dente. Drain, rinse under cold water to cool, and toss with sesame oil to prevent sticking; set aside.
- Steam the broccoli in a skillet with ½ cup of water, covering until bright green and tender-crisp, for 2 to 3 minutes; transfer with a slotted spoon and discard water.
- Heat a skillet with 1 tablespoon neutral oil. Add marinated tofu and 2 tablespoons of marinade, cooking for 3 to 4 minutes while stirring frequently.
- Add remaining 1 tablespoon of neutral oil, minced garlic, and both parts of the green onions to the skillet. Cook for 1 to 2 minutes until fragrant.
- Combine the stir fry sauce, noodles, broccoli, and shelled edamame in the skillet. Toss to combine and cook for another 30 to 60 seconds until everything is coated with sauce; remove from heat.
- Transfer to a wide bowl or sheet pan to cool. Once at room temperature, cover and refrigerate for at least 1 hour until fully chilled.
- Toss the noodles again before serving, adding soy sauce or sesame oil if needed. Serve in bowls, garnished with sesame seeds and sliced green onions.
Notes
For extra flavor, you can add other vegetables like bell peppers or carrots.
Make sure to use extra firm tofu for the best texture in this salad.
Chill the salad thoroughly so that the flavors meld beautifully before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg