Tofu and Broccoli Udon Noodle Salad

When a meat-loving diner consumes a tofu dinner without once asking about more protein, you know that it's a good meal. This tofu and broccoli Japanese-style noodle salad has absolutely nothing to prove. It's absolutely delicious. This meal can be served warm or cold depending on your tastes and combines just-crisp broccolini with crispy tofu, filling udon noodles, and a ton of bursting flavor. Although flavor-filled, I made mine mild but it can easily be a spicy delight as well.

Along with the noodle salad, I prepared some fresh Cambodian spring rolls - one of my favorites. You can find this healthy appetizer in the 'appetizer' section above or else get creative and make your own meal combination. Let us know in the comments below if you really come up with something special!

Difficulty: easy
Time: 1 hr
Cost: $13.06



Tofu and Broccoli Udon Noodle Salad
Ingredients:
Extra firm tofu - 3 oz
4 tbsp peanut oil
2 tbsp soy sauce
udon noodles (one package)
2 c fresh broccolini
3 tbsp red wine vinegar
1 tbsp fresh ginger, minced
1 tsp sesame oil
radishes, 4 medium, sliced
1/8 c roasted peanuts, lightly salted, chopped

First, get the tofu pressing so that it's ready when you want to move quickly through this meal. Layer several paper towels on the counter. Slice the tofu in half lengthwise so it's half the height and put it on the paper towels. Put several more on top and then place some books or other heavy objects on top of that. I look to put a cookie sheet or something like that between the top of the tofu and the books since it'll soak through the paper towels. Let it sit for 30 minutes at least, and then cut the tofu into about 3/4" cubes.

Make sure to get everything else cut and assembled as the tofu presses. Also get your oven pre-heating to 350 degrees.

When the tofu is just about done, mix together the soy sauce and 2 tbsp of peanut oil in a bowl. Add the tofu cubes and gently toss to coat. Let them sit for about 10 minutes as you line a cookie sheet with foil and spray it with cooking spray. Spread the tofu on the cookie sheet in a single layer, reserving the leftover liquids. Bake for 10 minutes. The tofu should be lightly crisped at the end of that time.

As the tofu is baking, also cook the udon noodles, following the directions on the package. Drain, rinse with cold water quickly to avoid sticking, and set aside until you are ready for them again.

Bring a pot of water to a boil. Add the broccolini and boil for 3-4 minutes. It should be crisp-tender. Drain and chop the broccolini.

Go back to the large bowl with the leftover peanut oil-soy sauce mixture from the tofu. Add the rest of the peanut oil, red wine vinegar, ginger, and sesame oil. Whisk well. Add the tofu, broccolini, udon noodles, and radishes. Gently toss until evenly combined and then sprinkle with peanuts.

Servings: 4
Serving size: about 1.5 cups
Nutrition: calories 393; carbs 52g; fat 18g; protein 9g; sodium 534mg; iron 16mg