Udon with Tofu and Asian Greens

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We loved this recipe! The only change I made was to cook the udon noodles in a mix of broth and water and ladled it over the noodles for a noodle soup. Yum!

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Our adjustments this time:
doubled up on the red pepper flakes
used both sesame and canola oil
sliced mushrooms
green cabbage and a bag of baby spinach
big pinch of sugar
added about 1, 1.5 cups of noodle water to the dish - made it more of a soup

Next time:
will add ginger
more green cabbage
perhaps shitake mushrooms
carrots/ broccoli

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This recipe was easy to make. The tofu was good (even my children liked it, but the sauce definitely needs more flavor than oil and soy sauce.

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After reading the other comments I thought that this dish might be a bit bland - I used a little extra pepper and it was fabulous. Well seasoned and tasty. Easy, too - took me and my wife 25 minutes from start to finish.
We used baby bok choy instead of mixed greens or spinach and it added excellent flavor.

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I used baby bok choy for the greens and added some chicken broth to make it more of a soup. My tofu came out perfectly in a nonstick skillet, just make sure to dry the tofu really well. It tasted great and was super easy to make.

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I was very happy with this dish. I was making a smaller serving and I put more soy sauce in than was called for but I liked it that way. Using a non stick pan keeps the tofu from sticking so it will brown given enough time. Also it picks up some brown color from the soy sauce. I am craving it right now, it is delicious- and healthy.

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Definitely quick and easy to prepare. It wasn't bad, but no flavor stood out from another. The red pepper helps. Like the other reviewer, I couldn't get my tofu to brown like the picture. Next time (yes, next time, I might try to add some more spices.
I used the sesame oil and it really gave a good flavor to the tofu.

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My tofu refused to brown as nicely as the recipe picture, but I don't think I dried it well enough to fry well (this was my first experience cooking tofu!. I'll definitely try it again, because even though my tofu was a little mushy, the spinach, broth, and noodles were all great, especially the next day as leftovers.