Description
This Cold Asian Noodle Salad combines tofu, fresh vegetables, and flavorful sauces for a bright and satisfying dish. It’s perfect for a quick lunch or light dinner!
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
- 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
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare the tofu by whisking together the soy sauce, sesame oil, and garlic-ginger paste in a bowl. Add cubed tofu, coat well, and let it marinate while prepping the other ingredients.
- In a separate bowl, whisk together soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until the mixture is smooth and pourable. Set aside.
- Boil a large pot of water and cook the lo mein noodles until just al dente according to package instructions. Drain and rinse the noodles under cold water, then toss with sesame oil.
- Heat a skillet on medium. Add broccoli florets and ½ cup water, then cover. Cook for 2 to 3 minutes until bright green and tender. Use a slotted spoon to transfer broccoli to a bowl, discarding the water.
- Add 1 tablespoon of neutral oil to the skillet and heat. Stir-fry the marinated tofu for 3 to 4 minutes until cooked through. Add the remaining marinade during cooking.
- Add the remaining neutral oil, minced garlic, and both white and green parts of the onion to the skillet. Cook for 1 to 2 minutes until fragrant.
- Reduce the heat and add the stir fry sauce, noodles, broccoli, and shelled edamame. Toss everything together and cook for about 30 to 60 seconds until combined and heated through.
- Spread the mixture in a wide bowl or on a sheet pan to cool quickly, then cover and refrigerate for at least 1 hour until fully chilled.
- Toss the noodles before serving. If needed, add a splash of soy sauce or sesame oil. Serve in bowls garnished with sesame seeds and extra green onions.
Notes
Tofu can be substituted with chicken or shrimp for a different protein option.
For a vegan version, ensure oyster sauce is labeled vegan or use another alternative.
Adjust the level of spiciness by adding red pepper flakes if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg