Vegan Udon Noodle Soup with Tofu

First, take the extra-firm tofu and gently blot it with paper towels to remove excess moisture. Then, place a stack of heavy books on top of the tofu and let it sit for 30 minutes to allow it to dry out completely.

Next, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet with some cooking spray to prevent the tofu from sticking.

Then, cut the pressed tofu into small cubes of about 1 inch in size. Place these tofu cubes on the prepared baking sheet.

Bake the tofu cubes in the preheated oven for 10 minutes, then flip them over and bake for an additional 10 minutes. This should result in a crispy exterior on the tofu.

Simultaneously, bring a large pot of salted water to a rolling boil. Cook the udon noodles according to the package instructions, stirring occasionally, until they are tender yet still retain some firmness when bitten into. This should take around 10 to 12 minutes.

While the tofu is baking, heat some oil in a large pot over medium heat. Sauté the serrano pepper and ginger until they are softened, about 2 to 3 minutes. Add some vegetable broth, chopped carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and the baked tofu. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.

Finally, add the cooked udon noodles to the pot and let them simmer for an additional 5 minutes. This will allow all the flavors to meld together, resulting in a delicious and satisfying dish.