Udon with Tofu and Asian Greens

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  • Level: Easy
  • Total: 17 min
  • Active: 17 min
  • Yield: 4 servings
  • Nutrition Info
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One 8-ounce package udon noodles

4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil

One 12-ounce package firm tofu, cut into 12 pieces

Kosher salt and freshly ground pepper

One 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


  1. 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.
  2. 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.
  3. 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.