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Prepare the tofu, by draining from the package and slicing into one inch squares.
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Wrap tofu in paper towels and weight down with a heavy object (I used a cast iron pan) for 15-20 minutes.
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Mix the tamari (or soy sauce) and maple syrup in a plastic baggie.
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When the tofu has drained, carefully place in the baggie and turn baggie over to cover all of the tofu.
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While the tofu marinates, place all of the ingredients for the sauce (except for the water!) in a small blender or processor.
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Blend until creamy.
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Add 1/3 cup water to processor and blend, adding more or less for desired consistency.
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Set aside.
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Slice the cucumber and radishes super thin and set aside on a plate.
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Chop broccoli into bite-sized pieces.
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Spray a large cast iron skillet with cooking spray.
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Sauté broccoli over medium heat until bright green and crispy.
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Set aside.
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Place cornstarch in a small bowl.
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Drain tofu and place tofu in the bowl with cornstarch to coat.
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Spray a little more cooking spray in the same pan used for broccoli and brown the tofu pieces over medium heat, turning every few minutes until all sides are golden.
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Add broccoli and sauce back to the pan with the tofu and warm on low heat.
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Prepare noodles (udon usually are done after 4 minutes), drain and add to cast iron pan.
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Mix everything well to coat with sauce, adding water if necessary.
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Plate and garnish with almonds and green onions.