Udon Noodle Salad With Broccolini And Spicy Tofu

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8 ounces water-packed extra-firm tofu

5 tablespoons peanut oil, divided

2 tablespoons lower-sodium tamari or soy sauce

1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), divided

Cooking spray

6 ounces uncooked dried udon noodles (thick Japanese wheat noodles)

6 cups water

1 1/2 teaspoons kosher salt

8 ounces Broccolini

3 tablespoons rice wine vinegar

1 tablespoon grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 cup thinly sliced radishes (about 3 medium)

2 tablespoons chopped dry-roasted cashews, toasted

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