nutritional information

Per 3/4-cup:

  • Calories: 315
  • Protein: 16 g
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 33 g
  • Cholesterol: 0 mg
  • Sodium: 355 mg
  • Fiber: 4 g
  • Sugar: 3 g

Sriracha-Seared Tofu and Spicy Udon Noodles

Serves 6

30 minutes or fewer

Jessie Grearson, a writer in Falmouth, Maine, likes making this quick, comforting meal for her family on weeknights. To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
  • 8 oz. udon noodles
  • ½ cup broccoli florets
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. sriracha chile-garlic sauce
  • 1 Tbs. toasted sesame oil
  • 1 14-oz. pkg. extra-firm tofu, cut into 3 slabs and patted dry
  • ⅓ cup smooth peanut butter
  • Lime wedges, for garnish, optional
  • Fresh cilantro, for garnish, optional

1. Brush grill grates with oil, and preheat grill to medium.

2. Cook udon noodles according to package directions, drain, and set aside.

3. Meanwhile, steam broccoli 5 minutes in steamer, or until crisp-tender.

4. Combine soy sauce, sriracha, and sesame oil in small bowl. Brush tofu slabs with half of soy-sriracha mixture. Place tofu on grill, and cook 2 to 3 minutes per side, or until golden and grill-marked. Cut tofu into bite-size pieces.

5. Add peanut butter to remaining soy-sriracha mixture, and stir to combine. Toss sauce with udon noodles and broccoli, and top with tofu. Serve with lime wedges and cilantro, if using.

July/August 2014

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My wife and I made this recipe this past weekend and everything turned out & tasted absolutely amazing. We did a few things different than the recipe directions like, using regular Sriracha instead of Sriracha Chili Garlic Sauce and we used firm tofu (all we had in the fridge) instead of extra-firm tofu. We also doubled the amounts used to create the "sauce" in step 5 so we could have leftovers. We were as well concerned about the thickness of the sauce so we suggest that between steps 4 and 5 you use a wok and add the sauce mixture (amount called for in the recipe) to the wok first, let it get warm (you'll see it become more liquidy) and then add the already cooked udon noodles, grilled and marinated tofu, and already steamed but still crispy broccoli for a quick 2 minutes (stirring it around to mix it all together). ***For step 2 we strongly caution that you don't overcook you udon noodles (only 2-3 minutes max), then set them aside (once you set them aside they will clump together just run them under some hot water and toss for a few seconds.

Donnie & Dawn - 2014-09-02 16:40:41

Yah, mine was way too thick to mix with the noodles too. I used a quick cook udon noodle and mixing it together just destroyed the noodles. (I wouldn't use that type of noodle again but all the same, the "sauce" was way thick.) I love the sriracha peanut butter combo but think I'll keep looking for a the right recipe.

Oralea - 2014-08-28 02:52:46

I have made this twice and when I add the peanut butter to the soy sriracha mixture, it is very thick and I have a hard time getting it evenly on the noodles, tofu, and broccoli. Does anyone know how to get the sauce evenly over the mixture? Other than that - this recipe is delicious. Thanks

Jennifer - 2014-08-19 02:55:33