These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Udon with Tofu and Asian Greens

From Stones River Market

<p>Greens are back on the Market and I thought I would find one to share with everyone.</p>
Source: The Food Network - (Entered by John Erdmann)
Serves: Serves 2 - 4

1 8 oz package udon noodles
4 TBSP peanut oil or 3 TBSP sesame oil mixed with 1TBSP vegetable oils
1 12 oz package firm tofu, cut into 12 pieces
kosher salt and freshly ground pepper
12 oz Asian cooking greens or baby spinach
1 bunch scallions, thinly sliced diagonally
3 TBSP soy sauce
1 pinch sugar

Step by Step 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.