Ingredients

8 oz firm tofu

5 T peanut oil

2 T low sodum soy sauce

1 1/2 rts pSriracha

cooking spray

6 oz uncooked dry udon noodles (Japanese thick wheat noodles

6 cups water

8 oz broccolini

3 T rice wine viegar

kosher salt

1 T fresh ginger

1 T dark sesame oil

sliced radishes

2 T chopped cashews

Preparation

  1. Cut tofu into 3/4 in slices. Place in single layer on several paper towels. let stand 30 minutes. Dry adn cut into cubes.
  2. Preheat oven to 350 degrees
  3. Combine 2 t oil, soy sauce and 1 tsp Sriracha. Add tofu cubes. remove tofu from bowl. reserve sauce. Arrange tofu on foil coatd with cooking spray and bake for 10 munites or until lightly brown.
  4. Cook udon noodles. Drain adn rinse with cold water.
  5. Combine 6 cups water and salt in large saucepan over high heat. Bring to a boil. Add broccolini. cook for 3 minutes or until crisp-tender. Drain and plunge in ice water. Chop broccolini.
  6. Add remaining oil, Sriracha, vinegar, ginger, sesame oil and soy sauce to reserved liquid. Mix with whisk. Add baked cubes, noodles, tamari and sliced radishes and cashews.