Udon with Tofu and Asian Greens

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  • Level: Easy
  • Total: 17 min
  • Active: 17 min
  • Yield: 4 servings
Japanese udon is typically used in soups and stir-fries, as well as served cold. Here, it’s paired with seared tofu, wilted greens and a quick broth.



  1. Cook the udon as the label directs. (Don't overcook or the noodles 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 udon, greens and broth among 4 bowls and top with the tofu.