Udon Noodle Salad with Broccolini and Spicy Tofu

INGREDIENTS

8 oz

water-packed extra-firm tofu

5 tbsp

peanut oil, divided

2 tbsp

lower-sodium tamari or soy sauce

1 1/2 tsp

Sriracha (hot chile sauce, such as Huy Fong), divided

Cooking spray

6 oz

uncooked dried udon noodles (thick Japanese wheat noodles)

6 cups

water

1 1/2 tsp

kosher salt

8 oz

Broccolini

3 tbsp

rice wine vinegar

1 tbsp

grated peeled fresh ginger

1 tsp

dark sesame oil

1/2 cup

thinly sliced radishes (about 3 medium)

2 tbsp

chopped dry-roasted cashews, toasted