Description
This Cold Asian Noodle Salad is packed with flavor and freshness. Featuring marinated tofu, vibrant vegetables, and satisfying lo mein noodles, it’s a perfect dish for a quick, healthy meal that the whole family will love.
Ingredients
Scale
- 8 ounces extra firm tofu, pressed and cubed
- 4 tablespoons soy sauce or coconut aminos
- 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
- 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
- 1 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
- Start by marinating the tofu: whisk together soy sauce, sesame oil, and garlic-ginger paste in a bowl. Add cubed tofu, toss to coat, and let it marinate.
- Prepare the stir-fry sauce by mixing soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until smooth. Set aside.
- Cook the lo mein noodles in boiling water according to the package instructions until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
- Steam the broccoli in a skillet with a bit of water until tender-crisp, about 2-3 minutes. Remove from heat and drain.
- In the same skillet, heat neutral oil, add marinated tofu, and stir-fry for 3-4 minutes until golden.
- Add minced garlic and green onions to the skillet and cook for another 1-2 minutes until fragrant.
- Pour in the stir-fry sauce, then add noodles, broccoli, and edamame. Toss everything together and cook for 30-60 seconds until heated through.
- Transfer the mixture to a bowl or sheet pan to cool, then refrigerate for at least 1 hour.
- Before serving, toss the noodles with a splash of soy sauce or sesame oil if they seem dry, and garnish with sesame seeds and green onions.
Notes
To ensure tofu is crispy, press it well before cubing.
Substituting chicken broth for dry white wine keeps the flavor intact.
Letting it chill enhances the flavors and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg