Description
This Cold Asian Noodle Salad features marinated tofu, fresh veggies, and a delicious sauce. It’s a quick and healthy meal, perfect for lunch or dinner that delights the taste buds!
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, plus sesame oil for tossing
- 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 whisking soy sauce, sesame oil, and garlic-ginger paste in a bowl, add tofu, toss, and set aside.
- Prepare the stir fry sauce by whisking soy sauce, white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until dissolved.
- Cook the lo mein noodles according to package instructions until al dente, drain, rinse under cold water, and drizzle with sesame oil.
- Steam the broccoli in a skillet with water for 2-3 minutes until bright green, then transfer it to a bowl.
- In the same skillet, add oil and cook the marinated tofu for 3-4 minutes, stirring frequently.
- Add remaining oil along with minced garlic and both parts of green onions, cooking for 1-2 minutes until fragrant.
- Combine everything in the skillet: stir fry sauce, noodles, broccoli, and edamame, cooking for 30-60 seconds until well mixed and saucy.
- Chill the mixture in a wide bowl or pan until room temperature, then refrigerate for at least an hour.
- Before serving, toss the noodles with a splash of soy sauce or sesame oil if needed, divide into bowls, and garnish with sesame seeds and sliced green onions.
Notes
For a gluten-free option, use gluten-free noodles and tamari instead of soy sauce.
Feel free to add other vegetables like carrots or bell peppers for extra crunch and flavor.
This salad can be made a day in advance for a hassle-free meal. Just keep it chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 364
- Sugar: 3g
- Sodium: 1040mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 0mg