Description
This Cold Asian Noodle Salad combines flavorful tofu, fresh veggies, and savory sauces for an irresistible dish that’s easy to prepare and perfect for warm days. Enjoy this quick, healthy meal that highlights the best of Asian cuisine with minimal effort.
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 sub 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
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu by whisking soy sauce, sesame oil, and garlic-ginger paste together in a bowl. Add cubed tofu and toss to coat before setting aside.
- Prepare the stir fry sauce by mixing soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in a bowl until the cornstarch is dissolved. Set aside.
- Cook the lo mein noodles in boiling water until al dente according to package instructions. Drain, rinse with cold water, and toss with sesame oil to prevent sticking. Set aside.
- Steam broccoli in a skillet with water and cover until bright green and tender-crisp. Remove from skillet and discard water.
- Cook marinated tofu in a skillet with neutral oil until golden and heated through. Add the remaining marinade while cooking.
- Add minced garlic and chopped green onions to the skillet, cooking until fragrant.
- Add the stir fry sauce, noodles, broccoli, and edamame to the skillet. Toss to combine and cook briefly until everything is coated and warmed.
- Chill the mixture in a bowl or spread it on a sheet pan to cool quickly. Refrigerate at least 1 hour until fully chilled before serving.
- Toss the noodles before serving, adding extra soy sauce or sesame oil if needed. Garnish with sesame seeds and additional sliced green onions.
Notes
For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.
Add more vegetables like bell peppers or carrots for extra crunch and flavor.
This salad can be made a day ahead, making it perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg