Vegan Tofu Teriyaki with Sesame Noodles

Instructions

1. 1Press the 1 block of extra-firm tofu to remove excess water. Cut the pressed tofu into 1.27 cm thick slices. Place the 2 tablespoons of cornstarch in a shallow dish and dredge each tofu slice in it, ensuring all sides are evenly coated.
2. 2In a small saucepan, whisk together the 1/4 cup of soy sauce, 2 tablespoons of mirin, 2 tablespoons of maple syrup, 1 teaspoon of ginger, and 1 clove of minced garlic. Place the saucepan over medium heat (approximately 148.9-162.8°C / 150-163°C) and bring the mixture to a gentle simmer. Continue to cook, stirring occasionally, for 5 minutes, or until the sauce has slightly thickened and coats the back of a spoon.
3. 3Heat the 2 tablespoons of vegetable oil and 1/2 tablespoon of sesame oil in a large 30.48 cm skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Carefully add the cornstarch-coated tofu slices to the hot oil in a single layer. Cook the tofu for 3 to 4 minutes per side, turning with tongs, until each side is golden brown and crispy.
4. 4Reduce the heat to medium-low (approximately 121.1-135°C / 120-135°C). Pour the prepared teriyaki sauce evenly over the crispy tofu in the skillet. Continue to cook for 1 minute, gently turning the tofu to ensure each piece is thoroughly coated and the sauce becomes glossy.
5. 5In a large 6-quart pot, bring 4 quarts (approximately 3800 ml) of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g of udon noodles and cook for 2 to 3 minutes, or until they are tender but still firm to the bite. Carefully drain the cooked noodles in a colander and immediately toss them with the remaining 1/2 tablespoon of sesame oil to prevent sticking.
6. 6Divide the sesame-coated udon noodles among four serving bowls. Arrange the teriyaki-glazed tofu slices over the noodles. Garnish each serving with the 1 tablespoon of sesame seeds and 2 tablespoons of chopped scallions.

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