Description
This Cold Asian Noodle Salad features delectable tofu, vibrant vegetables, and flavorful sauces. It’s a fantastic option for a quick dinner or a healthy meal prep, packed with irresistible taste and easy to prepare!
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
- 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 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 together soy sauce, sesame oil, and garlic-ginger paste in a bowl. Toss in the cubed tofu and let it sit while you prepare the other ingredients.
- Make the stir fry sauce by whisking soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until completely dissolved. Set it aside.
- Bring a large pot of water to a boil and cook the lo mein noodles according to package directions until al dente. Drain and rinse under cold water. Toss with sesame oil to keep from sticking and set aside.
- Steam the broccoli in a skillet with a little water for 2 to 3 minutes until it's bright green and tender-crisp. Remove it from the pan and set aside.
- Cook the marinated tofu in a heated skillet with some neutral oil. Stir frequently for 3 to 4 minutes until golden brown.
- Add minced garlic and both parts of the green onions to the skillet and stir for 1 to 2 minutes until fragrant.
- Lower the heat, then mix in the stir fry sauce, noodles, broccoli, and edamame. Toss everything together until well coated and heated through, about 30 to 60 seconds, then remove from heat.
- Spread the stir-fried dish onto a sheet pan to cool or transfer it to a bowl. Refrigerate for at least 1 hour until fully chilled.
- Before serving, toss the noodles with a splash of soy sauce or sesame oil if they've dried out. Serve in bowls and garnish with sesame seeds and extra green onions.
Notes
Use fresh vegetables for the best flavor and texture in this dish.
Feel free to customize the vegetables based on your preference or what you have on hand.
Make sure to cool the salad properly before serving to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg