Vegetarian Gochujang Butter Noodles

Press and prep the tofu. Wrap tofu in paper towels and press gently for 5 to 10 minutes. Cut into 3/4-inch cubes. Toss the tofu with soy sauce first, then sprinkle over the cornstarch and toss again until evenly coated (less clumpy, more crisp).

Crisp the tofu. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add tofu in a single layer and cook 8 to 12 minutes, turning occasionally, until deeply golden and crisp on multiple sides. Transfer to a plate.

Cook the noodles. Boil udon according to package directions. Before draining, reserve at least 1 cup of the hot noodle water. Drain noodles and set aside.

Brown the mushrooms. In the same skillet, add mushrooms with a small splash of oil if the pan is dry. Spread them into an even layer and do not crowd the pan (work in batches if needed). Cook over medium-high heat until they release their moisture and then turn deep golden, 5 to 7 minutes. Add the white parts of the scallions and cook 30 seconds more.

Make the sauce in the pan. Reduce heat to medium-low. Add butter and let it melt. Stir in garlic for 20 to 30 seconds until fragrant. Add gochujang, soy sauce, honey, and rice vinegar. Stir until smooth and glossy.

Toss noodles until silky. Add drained noodles and toss to coat. Splash in 2 tablespoons hot noodle water and toss again. Add more water a tablespoon at a time until the sauce clings and looks shiny, not thick and pasty.

Finish and serve. Add crispy tofu back to the pan and toss gently. Top with the green parts of scallions, sesame seeds, and a few drops of sesame oil. Taste first, then adjust with more gochujang, a tiny extra splash of vinegar for brightness, or a pinch of salt only if it truly needs it (soy sauce and gochujang already bring plenty).