Udon with Tofu and Asian Greens

• 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

1. Cook the udon noodles as the label directs.
2. (Don't overcook or they will get mushy.)
3. Drain, reserving about 1/3 cup of the cooking water.
4. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat.
5. Pat the tofu dry and season all over with salt and pepper.
6. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side.
7. Set aside and keep warm.
8. Add 1 tablespoon oil and the greens to the skillet.
9. Cook, tossing, until just wilted.
10. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar.
11. Add the reserved cooking water; heat to create a broth.
12. Divide the noodles and greens among 4 bowls and top with the tofu.
13. Photography by Antonis Achilleos

udon noodles, peanut oil, kosher salt, cooking greens, scallions, red pepper, soy sauce, sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/udon-with-tofu-and-asian-greens-recipe.html (may not work)