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Udon Noodle Salad w/ Broccolini & Spicy Tofu

Source of Recipe

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Udon Noodle Salad w/ Broccolini & Spicy Tofu

Cooking Light - May 2011 - Barbara Lauterbach,
9 reviews rate this recipe 4 of 5 stars.
4 servings (serving size: 1-1/4 cups noodle mixture and 1-1/2 teaspoons cashews)
Hands-on: 25 Minutes - + standing time - Total time: 1 Hours

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.

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. 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.

One serving equals: 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; Sodium 572 mg