Preparation

• Place 6 layers of paper towels on a plate. Remove the tofu from the package and place onto the paper towels. Cover with another 6 layers of paper towels, then place a heavy skillet on top. Let it sit until ready to assemble the salad.

• Bring 2 quarts of water to a boil in a pot. Add the udon noodles and cook 12 minutes.

• Meanwhile, in a liquid measuring cup, whisk together the sesame oil, soy sauce, rice wine vinegar, Sriracha and garlic. Set aside.

• Once the noodles are cooked, drain and spray them with cold water until they’re cooled to room temperature. Keep in a colander while slicing the tofu.

• Remove the tofu from the paper towels and slice in half horizontally (making it half as thick). Take those two pieces and cut each into 12 more pieces (or smaller if you want).

• Place the drained noodles in a large bowl. Give the sauce a quick whisk and then pour half of it over the noodles.

• Stir well to make sure all the noodles are covered, then add the romaine, carrots, tofu and the rest of the sauce. Stir again to combine. Top with torn cilantro.

• Place the salad in the refrigerator for 15 to 20 minutes or until it’s chilled to your liking.