Review: Udon with Tofu & Asian Greens

I'm always looking for flavorful, healthy recipes that are quick and my child will eat. Sounds like a tough order, but every once in a while I run across a recipe that fits the bill. Udon with Tofu & Asian Greens mostly lived up to its statements. Keep in mind I'm not a professional cook, I don't prep my food super fast or way ahead of time.

The recipe stated it will be done in 15 min. They didn't include the prep time. Both the prep time and cooking makes it closer to 30 min from start to table, not bad for a mid-week dinner. Added bonus, limited dishes required for cooking the meal, I always consider the clean-up ;-)

The number of ingredients was minimal which sometimes means flavor will be minimal. The flavor for this recipe was not intense, rather mild, which worked for my child but I like more zip, not spicy, just good flavor. I'm a firm believe that healthy and simple doesn't have to equate to bland and crappy.

Since the broth is created for the greens per directions, the noodles and tofu are bland. Recommend reserving some of the broth off to the side and mix the noodles w/the greens and the remaining broth. Once you've divided the meal into the bowls, take the broth you've reserved off and pour over the tofu in the bowls. This means you will need to make a bit more of the broth but will add flavor to all parts of the dish. If you're looking for more "green" in the dish, double up on the cooking greens. It may look like a lot when you start, but after they wilt, they decrease tremendously. Adding other veggies, shredded would work best, will add nutrients and color to the dish that it's currently lacking. Consider carrots, red, orange or yellow peppers, just to name a few.

Kid test: he liked the noodles, greens and sauce, skeptical about the tofu. The consistency took a bit of getting used to. He'll never ask for me to make this but ate  w/o complaint.

Per serving: Calories - 430, Fat - 19g (Sat - 3g, Mono - 7g, Poly - 6g), Cholesterol - 0mg, Sodium (not using reduced sodium soy sauce) - 990mg, Carbohydrate - 51g, Fiber - 8g, Protein - 18g

1 - 8oz package udon noodles
4 tbs roasted peanut oil or 3 tbs sesame oil mixed with 1 tbs vegetable oil (used sesame oil)
1 - 12oz package firm tofu, cut into 12 pieces (used Wegmans brand)
Kosher salt & fresh ground pepper
1 - 11oz package Asian cooking greens or baby spinach (used Wegmans pre-packaged Asian greens)
1 bunch scallions, thinly sliced diagonal
Large pinch red pepper flakes (if you like more pizazz add another pinch or two)
3 tbs soy sauce (used La Choy Reduced Sodium)
Pinch of sugar

1. Cook the udon noodles as the label directs, avoid overcooking, you don't want mushy noodles. Drain, reserve 1/3 cup of cooking water.
2. Heat 2 tbs oil in medium skillet (use a larger size if doubling up on greens, adding veggies or serving size) over medium heat. Pat tofu dry and season w/salt and pepper. Put tofu in pre-heated skillet and sear until golden brown, approx. 2 min per side. Set aside and keep warm.
3. Add 1 tbs oil and the greens to the skillet. Toss until just wilted. Add scallions and red pepper flakes with the remaining 1 tbs oil, soy sauce and sugar. Add reserved cooking water, heat to create a broth. Divide noodles and greens in 4 bowls and top w/tofu.

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