Name: Cold Asian Noodle Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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

Description

This Cold Asian Noodle Salad features a delightful combination of flavors with tofu, crunchy vegetables, and savory sauces. Perfect for a quick and healthy meal, this recipe offers simple prep and satisfying taste, ideal for lunch or dinner enthusiasts.

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

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Instructions

Marinate the tofu by whisking soy sauce, sesame oil, and garlic-ginger paste in a large bowl. Add tofu and toss to coat; set aside.
Create the stir fry sauce by whisking soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in a medium bowl until smooth; set aside.
Cook lo mein noodles according to package directions in boiling water until just al dente. Drain and rinse under cold water, then toss with a bit of sesame oil to prevent sticking; set aside.
In a large skillet, steam broccoli with ½ cup water covered for 2-3 minutes until bright and tender-crisp. Remove broccoli and discard water.
In the same skillet, heat 1 tablespoon of neutral oil, add marinated tofu and 2 tablespoons of marinade, and cook for 3-4 minutes.
Add the remaining neutral oil, minced garlic, and green onions to the skillet. Cook for 1-2 minutes until fragrant.
Combine the stir fry sauce, noodles, broccoli, and edamame into the skillet. Toss well and cook until heated through, about 30-60 seconds.
Transfer the stir fry to a bowl or sheet pan to cool. Once at room temperature, cover and refrigerate for a minimum of 1 hour or until chilled.
Before serving, toss the noodles and add a bit more soy sauce or sesame oil if necessary. Serve in bowls topped with sesame seeds and additional sliced green onions.

Notes

Tofu can be marinated for longer if desired for enhanced flavor.
This salad can be tailored with additional vegetables, such as bell peppers or carrots, for extra crunch.
Serve with additional sesame oil and soy sauce on the side.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 20g
Cholesterol: 0mg