Tofu Broccolini Salad with Udon Noodles

Another try-out from Cooking Light May '11.  The picture is so mouth-watering, I immediately picked up ingredients for the recipe before really reading through the steps.  Oops.  Incredibly step-heavy.  A lot of last-minute cooking.  So not how I roll.

The majority of my changes to this recipe are in preparation timeline and combining separate steps to produce a more streamlined, make-ahead friendly dish.  The one major ingredient change I made is to use WAAAAYYYYYY less sriracha than the recipe calls for. Ginger brings its own heat, radishes typically have some zing and you just don't need to blow the roof of your mouth off with an additional half tablespoon of liquid fire, thankyouverymuch.

There are 4 main components to this dish, and almost all of them can be done up to a day ahead.  Store each element of the salad separately, boil the noodles (and broccolini, if desired) last minute and toss everything together. 

Tofu under a paver

You need to press the tofu as it's full of water which will prevent the tofu taking in the marinade.  You can wrap it in paper towels and press it under a weight (I use a fluorescent yellow paving stone) overnight, all day long or for as little as 30 minutes, though the less water you press out of it, the less marinade it will take on later. 



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