Difficulty: Easy - for beginners
Dietary guidance: v
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
6 ounces uncooked dried udon noodles
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
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!