Description
Savor the delightful flavors of this Cold Asian Noodle Salad made with cubed tofu, vibrant broccoli, and lo mein noodles. It’s a quick and refreshing dish, perfect for weeknight dinners or meal prep. Enjoy this healthy and tasty salad any time!
Ingredients
Scale
- 8 ounces extra firm tofu pressed and cubed
- 4 tablespoons soy sauce or sub 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 sub coconut aminos, or lite tamari
- 3 tablespoons dry white wine such as sauvignon blanc or pinot grigio, or sub 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
Instructions
- Begin by marinating the tofu in a bowl with soy sauce, sesame oil, and garlic-ginger paste. Leave to marinate while prepping other ingredients.
- In a separate bowl, prepare the stir fry sauce by combining soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until smooth.
- In a large pot, boil water and cook the lo mein noodles according to package instructions. Drain and cool under cold water, tossing with sesame oil.
- Heat a skillet over medium, add broccoli and water, cover and steam for 2-3 minutes until bright and tender. Remove and discard excess water.
- Return the skillet to heat, add neutral oil and marinated tofu with some marinade. Stir and cook for 3-4 minutes until browned.
- Add the remaining oil, minced garlic, and both parts of green onions to the skillet. Cook for 1-2 minutes until fragrant.
- Lower the heat and mix in the stir fry sauce, noodles, broccoli, and shelled edamame. Toss and heat for 30-60 seconds until well combined and sauce thickens. Remove from heat.
- To cool, transfer the mixture to a bowl or spread on a pan. Cover and refrigerate for at least 1 hour until chilled.
- Before serving, toss the noodles and add a splash of soy sauce or sesame oil if necessary. Serve in bowls and garnish with sesame seeds and extra green onions.
Notes
For additional flavor, feel free to add other vegetables like bell peppers or carrots to the stir fry.
This dish is great for meal prep; it keeps well in the fridge for a few days!
You can substitute the tofu with grilled chicken or shrimp for a different protein option.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 0mg