Udon Noodles with Tofu and Greens

I wasn’t able to blog last week because I spent the whole week away from my kitchen (my apartment was under repair). After so much eating out, I was craving simplicity. This Asian dish is a no-frills vegan dinner, and it’s ready in 30 minutes! The only tough part was finding udon noodles at the supermarket. Kroger had them, but they were pricey (about $4). I suggest checking an Asian market for better prices.

Ingredients

• 1 8-ounce package udon noodles
• 4 T vegetable oil
• 1 12-ounce package firm tofu, cubed
• Salt and pepper
• 1 package baby spinach
• 1 bunch green onions, sliced
• 1 T red pepper flakes
• ¼ cup peanuts
• 3 T soy sauce
• Pinch of sugar

Directions

1.      Cook the udon noodles for 4 minutes in rapidly boiling water. Drain, reserving 1/3 cup of the cooking water.

2.      Meanwhile, heat 2 T oil in a medium skillet over medium heat.

3.      Pat the tofu dry and season with salt and pepper. Cube it and add to the skillet. Sear until golden brown, about 2 minutes per side. Set aside and keep warm.

4.      Add 1 T oil and the greens to the skillet. Cook, tossing, until just wilted.

5.      Add the green onions, red pepper flakes, the remaining 1 T oil, the soy sauce, peanuts and sugar.

6.      Add the reserved cooking water; heat to create a broth. Place the noodles in the broth and heat through. Serve topped with tofu.

Inspired by Food Network