• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • recipes
  • lifestyle
  • about
  • subscribe
  • cookbooks
  • free gift!
  • videos
  • shop
menu icon
go to homepage
  • recipes
  • lifestyle
  • about
  • subscribe
  • cookbooks
  • free gift!
  • videos
  • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • recipes
    • lifestyle
    • about
    • subscribe
    • cookbooks
    • free gift!
    • videos
    • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » This and That

    by Kathy Patalsky · updated: Jun 17, 2020 · published: Mar 24, 2010 · About 4 minutes to read this article. 9 Comments

    Asian Noodle Salad with Sticky Ginger Tofu Cubes.

    Continuing my Salad Tour Series, I put a fusion-style Asian spin on this salad recipe: my Asian Noodle Salad with Sticky Ginger Tofu Cubes. This recipe is swift to prepare and quite a filling bowl of yumminess.

    Bowl-ing for Nutrients. This salad is packed with protein from the tofu and edamame. Plus it’s loaded with antioxidants from the spinach greens and fresh cilantro. And don’t forget the nice handful of sliced shiitake mushrooms and Maifun rice noodles – they are lots of fun! I’ve even thrown in a creamy-sweet wasabi dressing recipe. Add more wasabi and fresh ginger to everything for an extra spicy kick to the flavors. I am in love with this light, cool noodle salad recipe. Try it!…

    Why is it Sticky Tofu?The Sticky Ginger Tofu Cubes are a lot of fun. I add in agave syrup (just a bit), and a nice drizzle of the leftover mandarin orange juice from the can (which contains sweet fruit juice and sugar). Then I add in some grated ginger during the tofu saute. The sugar from the agave and mandarin juice caramalizes the ginger and the edges of the tofu and makes a sticky sweet crust for the tofu cubes.

    Sticky Ginger Tofu:

    Maifun Noodles:
    Asian Noodle Salad with Sticky Ginger Tofu Cubes

    Cold Maifun Noodle Salad
    ½ box (4 oz.) Maifun Rice Noodles
    *I used Annie Chun’s brand
    1 packet miso soup mix
    ¼ cup liquid aminos “soy sauce”
    OR 2 tablespoon traditional soy sauce
    1 cup sliced shiitake mushrooms
    1 ½ cups edamame beans, frozen (heat in microwave or stove top)
    ¾ cup fresh bean sprouts
    ½ cup chopped cilantro
    ¼ cup raw or roasted cashews
    1 teaspoon grated fresh ginger
    1 teaspoon chili oil
    black pepper
    optional: 1 lime juiced and tossed with noodles

    Sticky Ginger Tofu
    12 ounces extra firm tofu, cubed
    1 teaspoon EVOO
    ¼ cup liquid aminos
    OR 2 tablespoon soy sauce
    1 tablespoon fresh grated ginger
    1 teaspoon garlic powder
    1 tablespoon agave syrup
    ¼ cup mandarin oranges canned juice
    1 teaspoon chili oil

    Other
    4 cups spinach
    wasabi rice crackers
    wasabi-Vegenaise dressing
    1 can mandarin oranges, drained (save the juice for tofu)

    Wasabi Dressing
    2 parts Vegenaise
    1 part agave syrup
    1 part soy sauce
    1 part mandarin juice
    ½ part wasabi powder (more wasabi, more heat)
    grated ginger – a touch
    pepper
    grated carrot, opt’l

    Directions:

    1. First prepare the noodle. Add your miso soup packet and liquid aminos/soy sauce to 3-4 cups of boiling water. Add noodles. Cook for 2 minutes.

    2. Add the mushrooms and cover. Cook an additional 1 minute.

    3. Drain noodles and shrooms. Rinse under ice cold water or dunk strainer in ice bath. Pat and air toss noodles ad dry as you can get.

    4. Transfer noodles and shrooms to large bowl. Add chili oil and a fresh splash of soy sauce or liquid aminos.

    5. To noodle bowl, add: edamame, cilantro, bean sprouts, cilantro, cashews, ginger and pepper. Toss very well. Set aside.

    6. Next is the tofu. Open your can of mandarins and drain ¼ of the juice into a cup.

    7. Grab a saute pan. Add 1 teaspoon EVOO to pan. Add the tofu cubes – toss in oil a bit.

    8. Turn stove on med-high and add soy sauce/aminos, agave syrup and mandarin juice. Tofu will be sitting in a nice ½ inch of liquid. Let tofu cook for 2-4 minutes – it will begin to sizzle and absorb some of the liquid.

    9. Continue cooking tofu – toss tofu in sticky sauce. Add your grated ginger and pepper. Toss and cook until edges are crisp and sticky. Add in the chili oil towards the end of cooking.

    10. Remove pan from heat – let cool for a few minutes while u assemble salad.

    11. Whip together the dressing. You can also use a bottled variety if you desire.

    12. Toss 4 cups of spinach in a spoonful of dressing. Set in serving bowl. Layer noodle salad on top of that. Add your drained mandarins to the edges of the dish and accent with wasabi rice crackers. Add the cubed tofu on top and fresh black pepper. You can drizzle more dressing over top if you’d like.

    13. Serve! Tastes delicious chilled the next day too.

    -> what are liquid aminos?
    -> tofu tips
    -> what is Vegenaise?
    -> what are Maifun Noodles?





    More This and That

    • Mother’s Day 2021
    • The Other Side of the Pandemic: Grandparents, Anxiety & Hope
    • pink pitaya smoothie
      FV Meals: Summer Challenge
    • Vegan in 2019: Meal Plans

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Pumpkin Cheesecake

    Toddler Holiday Gift Guide: Top Picks for Joy and Wonder!

    Vegan Thanksgiving 2023

    19 Random Facts About Kathy Patalsky

    Primary Sidebar

    Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

    More about me →

    my cookbooks
    my books

    Latest Posts

    • Vegan Pumpkin Cheesecake
    • Toddler Holiday Gift Guide: Top Picks for Joy and Wonder!
    • Vegan Thanksgiving 2023
    • 19 Random Facts About Kathy Patalsky

    Trending

    • 101 Things I Love. Happiness Reflection.
    • 5-Minute Skillet Chickpeas
    • Vegan Dining at Disneyland – 2023 – Complete List!
    • 7 Tips for Fluffy Cinnamon Rolls
    • avocado toast with mushrooms
      Mushroom Avocado Toast
    • peanut butter chickpeas
      Easy Peanut Butter Curry Chickpeas
    • sweet potato veggie burger
      Easy Sweet Potato Veggie Burgers with Avocado
    • cinnamon raisin bagels
      Cinnamon Raisin Bagels
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • about kathy
    • press
    • © 2023 polished dc, llc
    • Privacy Policy | Terms & Conditions

    Newsletter

    • sign up..
    • subscriber gift: vegan cheat sheets!

    Contact

    • work with me

    Goodies

    • shop
    • cookbooks
    • finding vegan
    • videos