Name: Cold Asian Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 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 is perfect for warm days! Packed with flavor from tofu, fresh vegetables, and a savory sauce, it’s a healthy, easy meal option.

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 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 in a bowl with soy sauce, sesame oil, and garlic-ginger paste.
Prepare the stir fry sauce by mixing soy sauce, white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch.
Boil water and cook the lo mein noodles until al dente. Rinse under cold water and drizzle with sesame oil.
In a skillet, steam broccoli with ½ cup water, cover and cook until bright green and tender-crisp.
Heat oil in the skillet, cook marinated tofu with marinade for 3 to 4 minutes.
Add minced garlic and green onions, cooking for 1 to 2 minutes until fragrant.
Combine stir fry sauce, noodles, broccoli, and edamame, tossing to coat and heat through.
Chill the mixture in the refrigerator for at least an hour before serving.
Serve in bowls, garnished with sesame seeds and additional green onions.

Notes

For added flavor, let the tofu marinate longer if time permits.
Feel free to add other vegetables like bell peppers or carrots for variety.
This dish can be made a day ahead and stored for easy meal prep.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 720mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 6g
Protein: 14g
Cholesterol: 0mg