Shiitake-Spinach Udon with Tofu

This takes about 10 minutes to prepare and is light yet satisfying. The noodles slip down hot, salty and delicious, while the tofu adds heft. You could add other vegetables here, too — broccoli or edamame might be nice — or serve alongside a piece of seared ahi tuna if you’re especially hungry. This is not a complicated dish, and it’s certainly not fancy. It is, however, absolutely addictive. Udon noodles are thick, wheat-flour, Japanese noodles. Look for them in organic markets such as Whole Foods or at Asian supermarkets. 

Makes 2 servings, easily doubled

2 bunches udon

1 teaspoon sesame oil

1 block fresh tofu (or one package firm tofu), cubed

2 teaspoons olive oil

6 cloves garlic, sliced

10 shiitake mushrooms, thinly sliced with stems removed

4 cups spinach

4 tablespoons (or to taste) soy sauce

2 tablespoons sesame seeds

Cook the udon according to package instructions.

Meanwhile, in a large frying pan, heat the sesame oil. Add the tofu and sear and fry, 2 to 3 minutes per side, turning over once to cook each side evenly. Tofu should be fairly well-browned on each side. Remove from heat and place tofu in a bowl.

In the same frying pan, heat the olive oil and saute the garlic over medium heat. Cook for a few minutes then add the mushrooms. Reduce heat to low, add a scant splash of water, and simmer until garlic and mushrooms are soft. Add spinach and stir well until wilted. Season with soy sauce and sesame seeds.

Drain udon and toss with vegetables. Add the tofu and stir well to combine.