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
• 1 11-ounce package Asian cooking greens or 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.

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

Cholesterol: 0 milligrams

Sodium: 990 milligrams