Tofu Edamame Noodle Salad

Recipe 15 min, plus marinating timePreparation Time 15 minCooking Time
Tofu Edamame Noodle Salad

Tofu Edamame Noodle Salad

15 min, plus marinating timePreparation Time 15 min Cooking Time

About this Recipe

Cold shirataki noodles and crispy tofu in a complex spicy, savory marinade come together for a refreshing meal perfect for the last days of summer (or the rest of the year).

The Benefits

Phenylalanine, an amino acid found in tofu is needed to create dopamine, which can help with anger management. Shirataki noodles are high in fiber, which helps keep your blood sugar and mood balanced.

Ingredients

For the Marinade

  • 3½ Tbsp (50 ml) coconut aminos
  • 3½ Tbsp (50 ml) fresh lemon juice (from 1 to 2 lemons)
  • 3½ Tbsp (50 ml) rice vinegar
  • 1 Tbsp (15 ml) sesame oil
  • 1 Tbsp (10 g) cayenne pepper
  • 1 Tbsp (10 g) grated peeled fresh ginger
  • 1 garlic clove, grated

For the Noodle Salad

  • 2 (8 oz/450 g) packages shirataki noodles
  • 1 (14 oz/400 g) package extra-firm organic tofu
  • 1 cup (4 oz/160 g) frozen shelled edamame
  • 1 Tbsp (15 ml) sesame oil
  • 1 Tbsp (10 g) coarse kosher sea salt
  • 2 carrots (200 g), shredded
  • 1 small cucumber (300 g), thinly sliced
  • 2 small scallions (20 g), thinly sliced
  • 2 Tbsp (10 g) roughly chopped fresh cilantro leaves , for garnish

Directions

  1. Step 1
    In a small bowl, combine all the ingredients for the marinade and whisk vigorously to combine. Divide the marinade between 2 bowls.
  2. Step 2
    Rinse the noodles and add to 1 bowl of marinade. Drain and rinse the tofu. Cut the tofu lengthwise into 4 rectangles and add to the other bowl of marinade. Let the noodles and tofu marinate for 1 hour at room temperature.
  3. Step 3
    Heat a medium cast-iron skillet over high heat until very hot. Turn the heat to medium. Add the tofu to the pan, spreading the pieces apart so they don't touch, and cook for 6 minutes, or until golden and crispy. Flip and cook for 6 minutes more. Remove from the heat , transfer the tofu to a plate and let cool. Cut the tofu into 2-inch cubes and set aside.
  4. Step 4
    Meanwhile, bring a small pot of water to a boil. Add the edamame and cook for 6 minutes, or until tender. Drain and transfer to a small bowl. Add the oil and salt and mix well. Set aside to let cool.
  5. Step 5
    Divide the marinated noodles among 4 serving bowls. Drizzle each bowl with some of the leftover marinade and toss. Divide the tofu, edamame, carrots, cucumber, and scallions among the bowls. Add chopped peanuts (or your choice of nuts) for extra crunch and some sriracha for added heat. Garnish with the cilantro, if desired. This recipe is great for meal prep: make ahead and store each portion in an airtight container in the refrigerator for up to 5 days.

Photo by Alex Lepe

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