The inspiring factor behind this dish was trying to experiment a bit more with different methods of cooking tofu. I wanted to try and dry out the tofu to make it chewier and see what it would add to a noodle dish. To achieve this, the tofu is baked on a wire rack, allowing it to dry out without burning. I was pleasantly surprised with how it turned out: when it is mixed in with the sauce it is chewy, but not dry. To go along with the tofu is a bright mix of chard, bell peppers and shimeji mushroom on top of fresh udon noodles. I hope you enjoy! 

Active time: 30 mins

Cook time: 15 mins

Ingredients:

 Tofu & marinade

• 1 block extra firm tofu
• ¼ cup soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar 
• 1 tsp sesame oil

Sauce:

• 3 tbsp soy sauce
• 1 tbsp honey
• ½ tbsp miso paste
• ½ tbsp sesame oil
• ½ tbsp grated ginger
• 1 tbsp rice vinegar

The rest

• 300g shimeji mushrooms
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 bunch chard, stems sliced and leaves torn into large pieces
• 3 cloves garlic, minced
• 1 lb fresh udon noodles, cooked according to package
• Coconut oil, for cooking
• Green onion, thinly sliced to top
• Sesame seeds, to top
• Salt – to taste

Directions:

1. Press your tofu for about 30 minutes. Then, cut the tofu into thin slices, trying to be as consistent as possible. Mix the marinade in a shallow dish and add in the tofu. Marinate for 30 minutes to an hour. 
2. While the tofu marinates, prep your sauce. Combine the soy sauce, honey, miso, sesame oil, ginger and rice vinegar and whisk until well combined. Set aside. 
3. Preheat your oven to 425 F. Get out a baking sheet and a wire rack (e.g. cooling rack). Lightly grease the wire rack with oil spray or using a silicon brush and a neutral oil. Lay out the tofu on the wire rack and place in the oven. Cook for about 20 minutes– exact cooking time will depend on how thinly you sliced your tofu. 
4. Prepare the vegetables. Remove the roots from the shimeji mushrooms. Heat a large heavy bottom pan on medium heat. Add a tbsp of coconut oil and add the mushrooms. Cook stirring occasionally for about 4-5 minutes. After 4-5 minutes you should see a bit of browning on the mushrooms. Add in a tbsp of soy sauce and toss around until it has evaporated off. Take the mushrooms off heat and set aside. 
5. Add another tbsp of coconut oil to the pan and add in the rest of the vegetables. Cook for 6-7 minutes until they have begun to soften but have not lost their crunchy texture. Add in the mushrooms, tofu, and sauce and stir well. Lastly add in the noodles and turn off the heat. Mix well and eat hot, top with green onions and sesame seeds.