Udon with Tofu and Asian Greens

Udon noodles are a typical Japanese delicacy and are primarily made up of wheat flour, water and salt. With such a simple make-up, the thick noodles are generally light on calories. Combined with some well-seasoned tofu and fresh Asian green vegetables, you will have a delicious, hearty and healthy meal. Just follow this super simple recipe for an easy to serve dish.


1 8 – ounce package udon noodles

4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil

1 12 – ounce package firm tofu, cut into 12 pieces

Kosher salt and freshly ground pepper

1 11 – ounce package Asian cooking greens or baby spinach

1 bunch scallions, thinly sliced diagonally

Large pinch of red pepper flakes

3 tablespoons soy sauce

Pinch of sugar




Cook the Udon noodles according the the package instructions. Make sure to watch them as if left too long they can end up mushy. Once they are ready, drain most of the water, but keep about ⅓ of a cup.

Make sure the Tofu is dry before seasoning with salt and pepper to taste. Heat 2 tablespoons of oil in a medium skillet and add the tofu. Keep the tofu in the skillet for approximately 4 minutes – 2 minutes on either side, it should be golden brown in color. Once cooked – set it aside and keep warm.

Cook, and toss the green vegetables in the warm skillet – with a touch of oil until they are just wilted. Add the scallions, red pepper flakes, another tablespoon of oil, the soy sauce and sugar as well as leftover cooking water from the noodles and heat to create a broth. Place the broth into a bowl and top it off with the warm tofu. Voila!

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