- 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
- 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
How to Make It
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.
Preheat oven to 350°.
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.
Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
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.
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.