Recently I have been looking on Food Network or Eating Well to get new and healthy dinner ideas, here is one of my newly found favorite vegetarian recipes: Udon Noodles with Tofu and Asian Greens
Ingredients:
1 8-ounce package udon noodles
3 tablespoons roasted peanut oil, or 2 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-ounces of baby spinach
1 bunch scallions, thinly sliced diagonally
Large pinch of red pepper flakes
3 tablespoons soy sauce
Pinch of sugar
1 8-ounce package udon noodles
3 tablespoons roasted peanut oil, or 2 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-ounces of baby spinach
1 bunch scallions, thinly sliced diagonally
Large pinch of red pepper flakes
3 tablespoons soy sauce
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 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 oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the 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.
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 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 oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the 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.
Nutrition Facts
Serve: 4
Calories: 430
Total Fat: 19 grams
Saturated Fat: 3 grams
Protein: 18 grams
Total carbohydrates: 51 grams
Sugar: 2 grams
Fiber: 8 grams
Calories: 430
Total Fat: 19 grams
Saturated Fat: 3 grams
Protein: 18 grams
Total carbohydrates: 51 grams
Sugar: 2 grams
Fiber: 8 grams