Udon Noodle Salad with Broccolini and Spicy Tofu

Udon Noodle Salad with Broccolini and Spicy Tofu Recipe
Photo: John Autry; Styling: Leigh Ann Ross
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.


4 servings (serving size: 1 1/4 cups noodle mixture and 1 1/2 teaspoons cashews)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hours

Nutritional Information

Calories 438
Fat 24.7 g
Satfat 4.1 g
Monofat 10.1 g
Polyfat 8.2 g
Protein 14.3 g
Carbohydrate 38.4 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 572 mg
Calcium 97 mg


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


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.

Barbara Lauterbach,

Cooking Light

May 2011
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