Cold Stir Fry Noodles with Tofu
40aprons.com/cold-asian-noodle-salad-tofu-chicken/These delicious stir fry noodles taste even better cold, making them perfect for meal-prep! Packed with flavorful marinated tofu and plenty of veg tossed in a glossy sesame sauce you're going to find it hard to wait for lunchtime as you'll want to dive in ASAP!
Recipe Makes (Approximate):
Ingredients
For the Tofu
- 8 ounces extra firm tofu (pressed and cubed)
- 4 tablespoons soy sauce (or dub coconut aminos, or lite tamari)
- 1 teaspoons sesame oil
- 2 teaspoons garlic-ginger paste (or 1 tsp minced ginger + 1 tsp minced garlic)
For the Sauce
- 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 tablespoons sesame oil (sauce)
- 1 tablespoons garlic-ginger paste (or 1½ tsp minced ginger + 1½ tsp minced garlic )
- 1½ tablespoons cornstarch (sauce)
For the Noodles
- 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 cups 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 tablespoons sesame seeds (for garnish)
Instructions
- Marinate the tofu: Whisk together the soy sauce, sesame oil and garlic-ginger paste in a large bowl. Add cubed tofu, toss to coat, and set aside to marinate while you prep everything else.
- Make the stir fry sauce: Whisk together the soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste and cornstarch in a medium bowl until cornstarch is fully dissolved. Set aside.
- Cook the noodles: Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just al dente. Drain and rinse well under cold running water until completely cool. Toss with a small drizzle of sesame oil to prevent sticking and set aside.
- Steam the broccoli: Heat a large skillet over medium heat. Add the broccoli, cut into small bite-sized florets and ½ cup water, then cover with a lid. Cook 2 to 3 minutes until bright green and tender-crisp. Transfer broccoli to a bowl with a slotted spoon and discard remaining water.
- Cook the tofu: Return skillet to medium heat. Add 1 tablespoon of neutral oil and heat until shimmery. Add marinated tofu and 2 tablespoons of marinade. Cook, stirring frequently, 3 to 4 minutes.
- Add garlic and green onions: Add remaining 1 tablespoon of neutral oil, divided, minced garlic, and both parts of the green onions. Cook 1 to 2 minutes, stirring often, until fragrant.
- Finish the stir fry: Reduce heat to medium. Add stir fry sauce, noodles, broccoli and shelled edamame. Toss to combine and cook 30 to 60 seconds until sauce has thickened and everything is coated. Remove from heat.
- Chill: Transfer to a wide bowl or spread onto a sheet pan to cool quickly. Once at room temperature, cover and refrigerate at least 1 hour or until fully chilled.
- Serve: Toss noodles before serving — add a small splash of soy sauce or sesame oil if they've dried out. Divide into bowls and garnish with 1 tablespoons sesame seeds, for garnish and additional sliced green onions.
Recipe Notes
Storage notes: Stored in an airtight container, it should stay fresh for 3–4 days. Noodles absorb sauce as they sit, so a small drizzle of soy sauce and sesame oil stirred in will bring it right back if things are tasting a little flat!
Prepping the noodles: Tossing the cooked, drained and rinsed noodles with a splash of sesame oil stops them sticking together while you get on with the rest of the recipe.
Make a chicken version: Replace the tofu with diced skinless boneless chicken breast and marinate in the same way. Cook for 5 to 6 minutes until the chicken has cooked through (the pieces should reach an internal temperature of 165°F!)
Make it vegan: Simply sub the oyster sauce for a vegan version, or kecap manis (a thick, sweet Indonesian soy sauce).
Make it Whole30 (and gluten-free!): Use coconut aminos in place of soy sauce, gluten-free tamari, and rice noodles or zucchini noodles in place of the lo mein.
Nutrition Information (Approximate)
Calories: 477calProtein: 21gFat: 17gSaturated Fat: 2gTrans Fat: 0.003gSodium: 2876mgPotassium: 688mgTotal Carbs: 60gFiber: 6gSugar: 4gNet Carbs: 54gVitamin A: 673IUVitamin C: 84mgCalcium: 129mgIron: 4mg
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