Ingredients
1 tbsp. vegetable oil
1 lb. tofu, sliced and pressed to remove water, then cut into cubes
Cornstarch, for tossing tofu
1 lb. udon buckwheat noodles
2 c. baby spinach
1/4 head red cabbage, thinly sliced
2 carrots, peeled into ribbons
1/4 c. sesame oil
2 tbsp. soy sauce
1 tbsp. apple cider or rice vinegar
1 tbsp. yellow mustard
Fresh mint, for garnish
Preparation
Step 1Heat oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.Step 2Meanwhile, cook udon noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.Step 3Add spinach, cabbage, carrots, and cooked tofu to bowl and toss to combine.Step 4In a small bowl, whisk together sesame oil, soy sauce, vinegar, and mustard. Pour dressing into bowl and toss to combine until well coated.Step 5Divide noodles among four bowls and garnish with mint.
