Udon with Tofu and Asian Greens

Ingredients

• 11 ounce baby spinach 
• 4 servings kosher salt and pepper freshly ground
• 4 tablespoons roasted peanut oil 
• 1 pinch of pepper flakes red
• 1 bunch scallions thinly sliced
• 3 tablespoons soya sauce 
• 1 pinch sugar 
• 12 ounce spicy tofu firm cut into 12 pieces
• 8 ounce udon noodles 

Equipment

• bowl
• frying pan

Directions

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