One of my favorite features of the Food Network Magazine is the Weeknight Cooking section, which compiles 16 recipes that can easily be made after getting home from a long day at work. Tonight I tried Udon With Tofu and Asian Greens – or, rather, my take on it! I didn’t have any udon noodles or Asian greens, so I used regular spaghetti and a bag of leftover kale. I also didn’t have roasted peanut oil, so I threw in a little sushi vinegar and left out the sugar! Presto, done. I was too hungry to take a picture, so you’ll have to live with a mental one 🙂
- 1 8-oz. package udon noodles
- 4 tbs. roasted peanut oil, or 3 tbs. sesame oil mixed with 1 tbs. vegetable oil
- 1 12-oz. package firm tofu, cut into 12 pieces
- Kosher salt and freshly ground black pepper
- 1 11-oz. package Asian cooking greens or baby spinach
- 1 bunch scallions, thinly sliced diagonally
- Large pinch of red pepper flakes
- 3 tbs. soy sauce
- Pinch of sugar
Cook the udon noodles as the label directs. (Don’t overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce, and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu. Makes 4 servings.
Per serving: Calories – 430, Fat – 19g, Fiber – 8g, Protein – 18g