Description
This Cold Asian Noodle Salad is a delightful mix of flavors and textures. Packed with tofu, crisp broccoli, and lo mein noodles, it’s perfect for a quick, healthy meal or a refreshing side dish.
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, plus 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. Add cubed tofu, toss to coat, and set aside.
- Prepare the stir fry sauce by whisking together soy sauce, white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in a medium bowl until smooth. Set aside.
- Cook the noodles in boiling water until just al dente, then drain and rinse under cold water. Toss with sesame oil to prevent sticking.
- Steam broccoli in a skillet with water until bright green and tender-crisp, about 2 to 3 minutes. Transfer to a bowl and discard remaining water.
- Add neutral oil to the skillet, heat, and then add marinated tofu and marinade. Cook for 3 to 4 minutes, stirring frequently.
- Add remaining neutral oil, minced garlic, and both parts of the green onions. Cook for 1 to 2 minutes until fragrant.
- Reduce heat and add the stir fry sauce, noodles, broccoli, and edamame. Toss to combine and cook until the sauce thickens, about 30 to 60 seconds. Remove from heat.
- Spread noodles on a sheet pan to cool, then refrigerate for at least 1 hour until chilled.
- Before serving, toss the noodles and add a splash of soy sauce or sesame oil if needed. Divide into bowls and garnish with sesame seeds and sliced green onions.
Notes
Use a variety of vegetables for added color and nutrition.
This salad can be made a day in advance and stored in the refrigerator.
To make it vegetarian, ensure to use vegetarian-friendly sauces.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg