Ingredients
- 8 oz. extra-firm tofu|
- 5 Tbsp. peanut oil, divided|
- 2 Tbsp. lower-sodium tamari or soy sauce|
- 1½ tsp. sriracha, divided|
- Cooking spray|
- 6 oz. udon noodles|
- 6 c. water|
- 8 oz. Broccolini|
- 3 T. rice wine vinegar|
- 1 T. grated peeled fresh ginger|
- 1 t. dark sesame oil|
- 1/2 c. radishes, thinly sliced |
- 2 T. dry-roasted cashews, toasted and chopped
Tip: Screenshot this list for easy reference while shopping
Instructions
- <p>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.</p>
- <p>2. Preheat oven to 350º F.</p>
- <p>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 350º F for 10 minutes or until lightly golden.</p>
- <p>4. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.</p>
- <p>5. Place water in a large saucepan and bring to a boil over high heat. Add broccolini to pan; cook for 3 minutes or until crisp-tender. Drain and plunge broccolini into ice water; drain well. Chop broccolini.</p>
- <p>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.</p>