Ingredients
1 8 package udon noodles
4 tablespoons of fried peanut oil or 3 tablespoons of sesame oil mixed with 1 tablespoon of vegetable oil
1 12-pack company tofu, cut into 12 pieces
Kosher salt and freshly ground pepper
1 11 package Asian cuisine greens or baby spinach
1 bunch of shallots, thinly sliced diagonally
Large pinch of red pepper flakes
3 tablespoons soy sauce
A pinch of sugar
Directions
Boil the udon noodles as the label steers. (Do not overcoat, or they will become muddy.) Drain, reserve about 1/3 cup of cooking water.
Meanwhile, 2 tablespoons of oil heated in a medium skillet at medium heat. Cut the tofu dry and season with salt and pepper. Add the tofu of the pan and look to golden brown, about 2 minutes per side. Put aside and keep warm
Add 1 tablespoon oil and the greens of the pan. Cooking, throwing, until just wilted. Add the shallots, 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 under 4 bowls and top with the tofu.