Last Sunday, after living my DC dream and attending the White House Correspondent’s Dinner the night before (also known as Nerd Prom in some parts), I was still working through the excitement of being so close to so many celebs and hearing Obama speak (via TV at the hotel bar). I was also a little hungover, and in the mood for greasy food. Knowing that whatever I cooked would also be my lunch for the week, I opted to make something that tasted like fast-food Asian, but actually had some healthy elements and wouldn’t put me in a food coma every day after I ate.
Enter Udon Noodle Salad with Broccolini and Spicy Tofu – this was the perfect thing to make. Not only did it hit the spot on Sunday (and is still going strong on Tuesday), it was easy to make, allowed for lots of intermittent couch time in between each step and helped me get over my fear of blanching broccolini, due to a near-choking incident my mom had a few years ago – the last time I made it.
Udon Noodle Salad with Broccolini and Spicy Tofu (serves 4-6)
adapted from Cooking Light
- 8 oz water-packed extra-firm tofu
- 5 tbsp canola oil, divided
- 2 tbsp low-sodium soy sauce (can substitute tamari)
- 1 1/2 tsp Sriracha, divided
- Cooking spray
- 6 oz uncooked dried udon noodles
- 6 c water
- 1 1/2 tsp kosher salt
- 8 oz broccolini
- 3 tbsp rice wine vinegar
- 1 tbsp grated peeled fresh ginger
- 1 tsp dark sesame oil
- 1/2 thinly sliced radishes (about 3 medium)
- 2 tbsp chopped dry-roasted cashews, toasted