Udon with Tofu and Asian Greens

Source: Food Network Magazine


  • 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


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.