Description
This Cold Asian Noodle Salad combines vibrant vegetables and marinated tofu for a refreshing dish. Perfect as a quick dinner or a healthy meal, its blend of flavors and textures makes it a standout favorite.
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 such as sauvignon blanc or pinot grigio, or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil sauce
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch sauce
- 8 ounces lo mein noodles or spaghetti, plus a small amount of 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 cubed tofu, toss to coat, and set aside.
- Prepare the stir fry sauce by whisking together soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until dissolved. Set aside.
- Cook the lo mein noodles in boiling water according to package directions until al dente, then drain and rinse with cold water. Toss with sesame oil to prevent sticking.
- Steam the broccoli in a skillet with water for 2 to 3 minutes until bright green and tender-crisp, then transfer to a bowl.
- In the same skillet, heat neutral oil and cook the marinated tofu until golden, about 3 to 4 minutes. Add an additional 2 tablespoons of marinade while cooking.
- Add minced garlic and both parts of green onions to the skillet, cooking for 1 to 2 minutes until fragrant.
- Reduce the heat and mix in the stir fry sauce, noodles, broccoli, and shelled edamame. Toss well and cook for 30 to 60 seconds until everything is coated in sauce. Remove from heat.
- Chill the mixture by transferring it to a wide bowl or spreading it on a sheet pan. Refrigerate for at least 1 hour until fully chilled.
- Serve by tossing the noodles and garnishing with sesame seeds and additional sliced green onions.
Notes
Feel free to substitute tofu with chicken or shrimp for a different protein option.
For added crunch, consider topping with chopped peanuts just before serving.
Ensure noodles are well rinsed and tossed in sesame oil to prevent clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg