Place tofu slices in a single layer on several layers of paper towels; cover with additional paper towels.
Let tofu stand for 30 minutes to drain, pressing down occasionally.
Remove tofu from paper towels, and cut into 3/4-inch cubes.
Preheat oven to 35
Combine 2 tablespoons peanut oil, tamari, and 1 teaspoon Sriracha in a large bowl, stirring well with a whisk.
Add tofu cubes to tamari mixture, and toss gently to coat.
Let stand for 15 minutes.
Remove tofu from bowl with a slotted spoon; reserve tamari mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray, and bake tofu at 350 for 10 minutes or until lightly golden.
Cook udon noodles according to package directions, omitting salt and fat.
Drain and rinse with cold water; drain well.
Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil.
Add Broccolini to pan; cook for 3 minutes or until crisp-tender.
Drain and plunge Broccolini into ice water; drain well. Chop Broccolini.
Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and sesame oil to reserved tamari mixture in bowl; stir mixture well with a whisk.
Add baked tofu, udon noodles, Broccolini, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat.
