Description

This Cold Asian Noodle Salad is a delightful mix of flavors and textures. With its fresh veggies, tofu, and tasty sauce, it’s an ideal choice for a quick and healthy meal that’s full of irresistible flavor.

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 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 white and green parts separated
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 bowl. Add cubed tofu, toss to coat, and let it marinate.
Prepare the stir fry sauce by whisking soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until smooth.
Cook lo mein noodles in boiling water according to package directions until al dente. Drain, rinse with cold water, and toss with a drizzle of sesame oil.
Steam broccoli in a skillet over medium heat with a bit of water for 2-3 minutes until bright green and tender-crisp. Set aside.
In the same skillet, heat oil and add the marinated tofu. Cook for 3-4 minutes, stirring frequently.
Add minced garlic and green onions to the skillet, then cook for an additional 1-2 minutes until fragrant.
Reduce heat, stir in the stir fry sauce, noodles, broccoli, and edamame. Toss and cook for 30-60 seconds until well combined.
Chill the mixture by transferring it to a bowl or pan to cool, then refrigerate for at least 1 hour.
When ready to serve, toss the noodles and add more soy sauce or sesame oil if needed. Divide into bowls and garnish with sesame seeds and green onion.

Notes

For a gluten-free version, use gluten-free soy sauce or coconut aminos.
Feel free to add any other vegetables you like such as bell peppers or carrots for additional crunch.
This salad can be made in advance and is perfect for meal prep.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 700mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 14g
Cholesterol: 0mg