Description
This Cold Asian Noodle Salad is a delightful mix of flavors with tofu, fresh broccoli, and tasty noodles, making it a perfect choice for a quick, healthy meal.
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
- 5 tablespoons soy sauce or coconut aminos (for sauce)
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil (for sauce)
- 1 tablespoon garlic-ginger paste
- 1.5 tablespoons cornstarch (for sauce)
- 8 ounces lo mein noodles or spaghetti
- 4 cups broccoli cut into small bite-sized florets
- 1 cup shelled edamame
- 2 tablespoons neutral oil divided
- 3 garlic cloves minced
- ½ cup sliced green onions
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu in a bowl with soy sauce, sesame oil, and garlic-ginger paste. Set aside to marinate.
- Prepare the stir fry sauce by mixing soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in a medium bowl until blended.
- Cook lo mein noodles in boiling water according to package instructions until al dente. Drain, rinse with cold water, and toss with sesame oil.
- Steam broccoli in a skillet with ½ cup water for 2-3 minutes, until tender-crisp. Transfer to a bowl and discard water.
- In the same skillet, heat neutral oil, add marinated tofu with some marinade, and cook for 3-4 minutes, stirring often.
- Stir in garlic and sliced green onions, cooking for another 1-2 minutes until fragrant.
- Add stir fry sauce, noodles, broccoli, and edamame to the skillet. Toss well and cook for 30-60 seconds to thicken the sauce.
- Transfer the mixture to cool on a sheet pan or in a bowl. Refrigerate for at least 1 hour until chilled.
- Toss before serving, adjusting with soy sauce or sesame oil if necessary, and garnish with sesame seeds and green onions.
Notes
For a vegetarian option, ensure the oyster sauce is plant-based or substitute with more soy sauce.
You can add other vegetables like bell peppers or carrots for extra nutrition and color.
This dish can be served cold or at room temperature for a refreshing flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg