{"id":4577,"date":"2011-05-02T08:46:40","date_gmt":"2011-05-02T16:46:40","guid":{"rendered":"http:\/\/foodiddy.com\/?p=4577"},"modified":"2011-05-02T08:47:43","modified_gmt":"2011-05-02T16:47:43","slug":"udon-noodles-wbroccolini-spicy-tofu","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=4577","title":{"rendered":"Udon Noodles w\/Broccolini & Spicy Tofu"},"content":{"rendered":"

I seem to keep going back to my May 2011 Cooking Light Magazine<\/em>… probably because I’ve been eating much healthier – minus the food truck meals ;). The Udon Noodle with Broccolini and Spicy Tofu<\/strong> shared the page next to the Orzo Salad with Spicy Buttermilk Dressing<\/a> recipe. Scoring two excellent recipes in one magazine is great! I continue to have good luck on vegetarian options in Cooking Light.<\/p>\n

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The Ingredients:<\/strong>
\n8 oz. Water-Packed Extra-Firm Tofu – I used Wildwood Organics High Protein Super Firm Tofu – no water, easy to use
\n5 Tablespoons Peanut Oil – divided
\n2 Tablespoons Lower-Sodium Tamari or Soy Sauce\u00a0 – I used low sodium soy sauce
\n1.5 Teaspoons Sriracha – divided
\nCooking Spray
\n6 oz. uncooked dried udon noodles – I used\u00a0\u00a0what I had, Hakubaku Organic Soba, Japanese Buckwheat Noodles (a thinner noodle)
\n6 Cups Water
\n1\/5 Teaspoons Kosher Salt
\n8 oz. Broccolini
\n3 Tablespoons Rice Wine Vinegar – I only had seasoned, so I used that.
\n1 Tablespoon Grated Peeled Fresh Ginger – I used my frozen Dorat brand.
\n1 Teaspoon Dark Sesame Oil
\n1\/2 Cup Thinly Sliced Radishes
\n2 Tablespoons Chopped Dry-Roasted Cashews – toasted – I didn’t toast mine (just forgot)<\/p>\n

Directions:<\/strong>
\nI skipped the first step of pressing my tofu to let it drain – since I got the “no water” easy to use kind. If you are using the other kind, allow 30 minutes to drain between pressed paper towels before cutting into cubes.<\/p>\n

Preheat Oven to 350 degrees F.<\/p>\n

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Combine 2 tablespoons peanut oil, soy sauce or tamari, and 1 teaspoon Sriracha in a bowl, stirring well with a whisk. Add tofu cubes to mixture and toss gently to coat. Let sit in bowl for 15 minutes.<\/p>\n

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Remove tofu from bowl with slotted spoon, reserve sauce mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray.<\/p>\n

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Bake tofu at 350 degrees F. for 10 minutes or until lightly golden. Mine took about 15 minutes.<\/p>\n

Cook noodles according to package. I ended up cooking my noodles in the water that I cooked my broccolini in and that worked great. I was afraid it would turn green, but it didn’t.<\/p>\n

For the broccolini – Combine 6 cups water and salt in a large pot\/pan over high heat, and bring to a boil. Add broccolini to pot and cook for 3 minutes or until crisp tender. Drain and plunge broccolini into ice water.<\/p>\n

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Drain well and then chop broccolini. Add remaining 3 tablespoons peanut oil, remaining 1\/2 teaspoon Sriracha, rice vinegar, ginger, and sesame oil to reserved tamari\/soy sauce mixture in bowl. Stir mixture well and add the baked tofu, noodles, broccolini, and 1\/2 cup thinly sliced radishes and gently toss to coat. (I skipped the additional Sriracha – I tasted it and thought it was spicy enough for me – I added a little more rice vinegar instead. It should be noted… I’m a spice whimp).<\/p>\n

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Sprinkle dish with cashews and serve. Yields 4 – Serving Size\u00a0 = 1 and 1\/4 cups noodle mixture and 1 and 1\/2 teaspoons cashews.<\/p>\n

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Nutrition Info.\u00a0 – Calories 438 | Fat 24.7g | Protein 14.3g | Carbs 38.4g | Fiber 3.4g | Sodium 572mg<\/p>\n

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If you aren’t a tofu fan or you have family members that wouldn’t touch the stuff – this dish would taste great with shrimp or chicken as well. I love that it’s a basic recipe that can be switched up. Next time I’m thinking of adding grilled bok choy.<\/p>\n

Questions: Are you a tofu fan? If so, what is your favorite type\/brand? How do you like to cook it?
\n\"\"<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

I seem to keep going back to my May 2011 Cooking Light Magazine… probably because I’ve been eating much healthier – minus the food truck meals ;). The Udon Noodle with Broccolini and Spicy Tofu shared the page next to the Orzo Salad with Spicy Buttermilk Dressing recipe. Scoring two excellent recipes in one magazine … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,21],"tags":[193,206,207,208],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/4577"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4577"}],"version-history":[{"count":28,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/4577\/revisions"}],"predecessor-version":[{"id":4660,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/4577\/revisions\/4660"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4577"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}