Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Barbara Lauterbach
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
4 servings (serving size: 1 1/4 cups noodle mixture and 1 1/2 teaspoons cashews)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

438 calories; fat 24.7g; saturated fat 4.1g; mono fat 10.1g; poly fat 8.2g; protein 14.3g; carbohydrates 38.4g; fiber 3.4g; iron 3mg; sodium 572mg; calcium 97mg.
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