Udon Noodle Salad with Broccolini and Spicy Tofu

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.

Yield: 4 servings (serving size: 1 1/4 cups noodle mixture and 1 1/2 teaspoons cashews)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 438
  • Fat: 24.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 10.1g
  • Polyunsaturated fat: 8.2g
  • Protein: 14.3g
  • Carbohydrate: 38.4g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 572mg
  • Calcium: 97mg

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

Preparation

  1. 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. 2. Preheat oven to 350°.
  3. 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. 4. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
  5. 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. 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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