Kitsune Udon with Tofu | Warming & Aromatic

Thoroughly pat the tofu dry with paper towels and cut into approx. 1 cm thick slices or rectangles. Heat the dark sesame oil in a pan and fry the tofu for 3–4 minutes on each side until golden brown and slightly crispy.

Reduce the heat. Add 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp brown cane sugar directly to the tofu in the pan, let it bubble briefly, and turn the tofu in it until evenly glazed. Remove the pan from the heat.

In a medium saucepan, bring the vegetable broth to a boil with the remaining 2 tbsp soy sauce and 1 tbsp mirin. Simmer gently for 3–4 minutes so the flavours combine harmoniously.