Vegetarian tofu yaki udon

Ingredients

• 1 kombu piece ((2'' x 2''))
• 3 tablespoons water
• 1 lb tofu
• 2 cups shredded cabbage
• 1 cup julienned carrot
• 1 yellow onion, thinly sliced
• udon noodles
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon sesame oil
• salt and pepper
• scallion, thinly sliced
• seaweed strips
• cooking oil

Instructions

1. 1

   Use damp paper towel to gently clean the kombu piece, then soak it in 3 tablespoons of water. If you don't have or can't find kombu, you can use vegetable stock.

2. 2

   Remove the tofu block from its packaging. Line a plate with paper towel, place tofu on top. Set a heavy plate with something heavy on it over the tofu. Press the tofu like that for 10 minutes.

3. 3

   While the tofu is pressed, prep the vegetables: shred cabbage, julienne carrot and slice onion.

4. 4

   After 10 minutes, pat the tofu dry and slice into 1/2'' thick pieces. Fry them in a pan over medium-high heat until crispy. Transfer to a plate lined with kitchen towel to absorb excess oil. Cut into thin strips.

5. 5

   Prepare udon noodles according to instructions on the package. If you use the frozen udon I recommend, you just need to boil it for 2-3 minutes.

6. 6

   Place a pan over medium-high heat, add some oil and add onion. Stir and cook for 2 minutes until onion is fragrant.

7. 7

   Add cabbage and carrot. Stir frequently, add a pinch of salt and pepper and cook for about 2 minutes.

8. 8

   Add udon noodles, tofu strips, soy sauce, mirin, sesame oil and the liquid from soaking kombu (discard the kombu, we only use the liquid). Mix well and adjust seasoning.

9. 9

   Transfer to serving plates and top with scallions and seaweed strips.