Ingredients

• 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

Instructions

1. Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
3. Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, 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 among 4 bowls and top with the tofu.
4. Photography by Antonis Achilleos