Ingredients
- 1 8 -ounce package udon noodles
- 4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil combined with 1 tablespoon vegetable oil
- 1 12 -ounce package firm tofu, reduce 12 pieces
- Kosher salt and freshly ground pepper
- 1 11 -ounce package Asian cooking vegetables or baby green spinach
- 1 bunch scallions, thinly sliced diagonally
- Large pinch of red pepper flakes
- 3 tablespoons soy sauce
- Pinch of sugar
Directions
Prepare the udon noodles because the label directs. (Don't overcook or they'll get mushy.) Drain, reserving about 1/3 cup from the cooking water.
Meanwhile, heat two tablespoons oil inside a medium skillet over medium heat. Pat the tofu dry and season throughout with pepper and salt. Add some tofu towards the skillet and sear until golden brown, a couple of minutes per side. Put aside and warm.
Add 1 tablespoon oil and also the vegetables towards the skillet. Prepare, tossing, until just wilted. Add some scallions. red pepper flakes, the rest of the 1 tablespoon oil, the soy sauce and sugar. Add some reserved cooking water heat to produce a broth. Divide the noodles and vegetables among 4 bowls and top using the tofu.
Photography by Antonis Achilleos
Recipe thanks to Food Network Magazine