Udon with Tofu and Asian Greens (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1 8 -ounce package udon noodles |
4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil |
1 12 -ounce package firm tofu, cut into 12 pieces |
kosher salt and freshly ground pepper |
1 11 -ounce package asian cooking greens or baby spinach |
1 bunch scallions, thinly sliced diagonally |
large pinch of red pepper flakes |
3 tablespoons soy sauce |
pinch of sugar |
Directions:
1. Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
3. Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.
4. Photography by Antonis Achilleos
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