Ingredients
- 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
- 3/4 pound Asian greens
- 1 bunch scallions, thinly sliced diagonally
- Large pinch of red pepper flakes
- 3 tablespoons soy sauce
- A pinch of sugar
Directions
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 of 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 of oil and the greens to the skillet. Cook, tossing until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon of oil, 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.