Udon Noodle Salad with Broccolini and Spicy Tofu

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This was a big hit for dinner tonight. I think the spicy tofu is what makes the dish unique and wonderful. From the May 2011 edition of Cooking Light

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · vegetarian · asian · tofu ·

Ingredients

8 ounces water-packed extra-firm tofu
5 tablespoons peanut oil, divided
2 tablespoons low sodium soy sauce (I used Bragg's Aminos)
1.5 teaspoons Sriracha
Cooking spray
6 ounces uncooked dried udon noodles
kosher salt
8 ounces broccolini
3 tablespoons rice wine vinegar
1 tablespoon peeled fresh ginger, grated or minced finely
1 teaspoon dark sesame oil
1/2 cut thinly sliced radishes (about 3 medium)
2 tablespoons dry-roasted cashews, toasted and chopped



Method

Cut tofu into 3/4-inch-thick cubes. Please on a single layer on top of several layers of paper towels, and cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.

Preheat oven to 350 F.

In a large bowl, combine 2 tablespoons of peanut oil, soy sauce, and 1 teaspoon Sriracha, stirring well with a whisk. Add tofu cubes to bowl; toss gently to coat. Let stand for 15 minutes.

Remove tofu from bowl with a slotted spoon, reserving soy sauce mixture in the bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 350 F for 10 minutes, or until lightly golden.

Cook udon noodles according to package directions, omitting salt and fat. Drian and rinse with cold water; drain well.

Combine 6 cups water and salt in a large saucepan over high heat; bring to a boil. Add broccolini to pan; cook for three minutes or until crisp-tender. Drain and plunge nto ice water; drain well. Chop broccolini.

Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and sesame oil to reserved soy sauce mixture in bowl; stir mixture well with a whisk. Add baked tofu, udon noodles, broccolini, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat.

Sprinkle cashews, serve, and enjoy!

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