Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
25 Mins
Total Time
1 Hour
Yield
4 servings (serving size: 1 1/4 cups noodle mixture and 1 1/2 teaspoons cashews)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 4

Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

Step 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.

Step 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.

Ratings & Reviews

Kbcgray's Review

Belanos
April 18, 2012
I liked this and will certainly make it again. However, next time I'll experiment with the sauce. As written, it was a bit too oily and a little bland. The radishes struck me as an odd ingredient, but they worked.

EllenDeller's Review

Jot
June 01, 2014
Pretty good, and nice for a hot summer evening. I didn't chill anything, but it still was cool and refreshing. My husband loved it, but I think I'd prefer these ingredients as a stir-fry, with less oil and a little cornstarch to thicken. We ate this as a one-dish meal, which means the two of us ate the whole thing. I did cut the oil in the dressing by 1 TB and that was fine, and I substituted a thinly sliced turnip for the radish. Daikon radishes would be preferable here, and I didn't have one in the house..

meganhalv's Review

kabrobinson
April 23, 2011
I didn't care for this at all. It was very bland and I didn't like the fact that the noodles and broccolini were served cold/room temp.

Lightrod's Review

Lightrod
April 26, 2011
N/A

elainefrommaine's Review

elainefrommaine
May 13, 2011
Very good salad. Really liked the taste of the baked tofu. I wanted more vegetables - added 1/2 red pepper, cut into thin strips, 1 carrot, cut into matchsticks and 2 chopped green onion.

Belanos's Review

lydiacrowe
July 09, 2011
This was quite good. The dressing was flavorful and slightly spicy; I will probably add a bit more sriracha the next time I make it. The radish and chopped cashews add a welcome crunchy texture to offset the soft texture of the noodles and tofu. Leftovers heated well in the microwave, although the broccolini's bright green color became dull. I'm not a big fan of radishes, so I will try adding a different, crunchy vegetable the next time. I also plan to follow the suggestion of another reviewer of adding red bell pepper, carrot and green onion.

kabrobinson's Review

Kbcgray
May 11, 2011
This was delicious. The sauce was amazing. I sort of accidentally bough banh pho noodles (Thai rice noodles) which were quite sticky but still tasted really good. I will add more radish next time.

lydiacrowe's Review

simplysusan421
June 18, 2012
I really loved this salad, especially the baked marinated tofu -- delicious! I added a tablespoon or two of Ginger People brand sweet/spicy ginger-chile-garlic sauce, because I wanted some sweetness in there, and I greatly increased the amount of Sriracha. If I made this again I'd probably decrease the oil a bit.

simplysusan421's Review

meganhalv
May 16, 2011
I really liked this! It was my first experience with tofu but I knew I wanted it a little more crunchy. So I baked it for 20 minutes instead of 10 and increased my oven temp to 400 for the last 5 minutes. I did serve this warm instead of cold. I think I would like it just a tad spicier so I will increase the siracha which I was conservative with this first time.

Bland

EllenDeller
November 19, 2015
Veggies were good. Added carrots and green onions. Sauce was lacking something.