Tofu Edamame Noodle Salad

Recipe PREP 15 min, plus 1 hour marinating time COOK 15 min
Tofu Edamame Noodle Salad

Tofu Edamame Noodle Salad

PREP 15 min, plus 1 hour marinating time COOK 15 min

Description

Cold shirataki noodles, crispy tofu, and spicy marinade make for a refreshing salad. Tofu’s phenylalanine helps boost dopamine, supporting mood and anger management. High-fiber shirataki noodles balance blood sugar, and a spicy kick enhances flavor. This easy, nutritious salad is perfect for warm days and provides a balanced mix of protein and essential minerals to support daily energy.


Ingredients

4 Yield

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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