Udon Noodles with Broccolini, Spicy Tofu & Cashews

June 13, 2011
0 Ratings
  • Serves 4
Author Notes

This recipe is adapted from Cooking Light.

I love turning to Asian flavors when I need to mix things up a bit. I also love it because to make a great sauce we usually have everything already in the pantry. This recipe marks the first time I pressed tofu to let it try out some, marinated it and baked it. I think to get that crispy crust I might throw it in a hot saute pan after it's baked just to let the edges crisp up a bit. —goodspoon

What You'll Need
  • 8 ounces Firm Tofu
  • 3 tablespoons Vegetable Oil
  • 2 tablespoons Sesame Oil
  • 1 teaspoon Sesame Oil
  • 2 tablespoons Soy Sauce
  • 1.5 teaspoons Sriracha
  • 1 packet Udon Noodles
  • 1 bunch Broccolini
  • 3 tablespoons Rice Wine Vinegar
  • 1 tablespoon peeled, chopped ginger
  • 1 bunch radishes, sliced
  • 1 handful cashews
  1. Cut tofu into slices and place on paper towels then cover with more paper towels and let stand for 30 minutes. Press down occasionally. Once it's drained remove the paper towels then cut into cubes..
  2. Preheat oven to 350. Combine 2 tablespoons vegetable oil with soy sauce and 1 teaspoon Sriracha. Whisk together then add in tofu cubes. Let stand for 15 minutes then remove tofu, reserving the marinade. Place tofu on foil lined baking sheet coated with cooking spray and cook for 10 minutes, or until lightly golden.
  3. Cook noodles according to the package directions, drain and rinse with cold water.
  4. Blanche the broccolini in salted boiling water for 3 minutes. Remove and add to ice water then chop the broccolini.
  5. Add remaining oil, 1/2 teaspoon Sriracha, rice wine vinegar and ginger to marinade. Stir well then add in baked tofu, noodles, broccolini, and radishes. Toss well then top with cashews and serve.

See what other Food52ers are saying.

  • SFSydney
  • JayKayTee

2 Reviews

SFSydney June 12, 2012
I don't see rice wine vinegar listed in ingredients, but it is In recipe with sesame oil listed twice in ingredients. Is it 2 tablespoons of rice wine vinegar and 1 teaspoon of sesame oil? Thanks!
JayKayTee April 21, 2012
Whoops I think posting this to the questions may be the wrong place.

What is the weight of a bunch of broccolini and how many radishes in a bunch?
Are radishes sliced thinly or thickly?
What's the size of your handful in ounces?
What is the size of a packet of Udon noodles once cooked in ounces?
Marinade is absorbed by the tofu - there is no reserved marinade I can make some more for the final step but how much?