Udon Noodle Salad with Broccolini and Spicy Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For this udon noodle salad, broccolini (a hybrid of regular broccoli and Chinese broccoli) is blanched in salted water to get the vegetables crisp-tender while also keeping them bright green and full-flavored. If you make the salad ahead, wait to dress it until just before serving to preserve the broccolini's color. Ingredients:
8 ounces water-packed extra-firm tofu |
5 tablespoons peanut oil, divided |
2 tablespoons lower-sodium tamari or soy sauce |
1 1/2 teaspoons sriracha (hot chile sauce, such as huy fong), divided |
cooking spray |
6 ounces uncooked dried udon noodles (thick japanese wheat noodles) |
6 cups water |
1 1/2 teaspoons kosher salt |
8 ounces broccolini |
3 tablespoons rice wine vinegar |
1 tablespoon grated peeled fresh ginger |
1 teaspoon dark sesame oil |
1/2 cup thinly sliced radishes (about 3 medium) |
2 tablespoons chopped dry-roasted cashews, toasted |
Directions:
1. Cut tofu into 3/4-inch-thick slices. Place tofu slices in a single layer on several layers of paper towels; cover with additional paper towels. Let tofu stand for 30 minutes to drain, pressing down occasionally. Remove tofu from paper towels, and cut into 3/4-inch cubes.
2. Preheat oven to 350°.
3. Combine 2 tablespoons peanut oil, tamari, and 1 teaspoon Sriracha in a large bowl, stirring well with a whisk. Add tofu cubes to tamari mixture, and toss gently to coat. Let stand for 15 minutes. Remove tofu from bowl with a slotted spoon; reserve tamari mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray, and bake tofu at 350° for 10 minutes or until lightly golden.
4. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
5. Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil. Add Broccolini to pan; cook for 3 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain well. Chop Broccolini.
6. Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and sesame oil to reserved tamari 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 salad with cashews.
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