Okay, so following the same basic procedure of the crispy tofu with respect to how to fry up crispy tofu, we're going to do up a batch of tofu. But before we do that, first of all we're going to bring 3 cups of water to a boil, then pour over a package of dried shiitake mushrooms. Let steep for an hour; in the mean time press a block of sliced tofu.
Once the mushrooms are done steeping, return to pot, remove mushrooms, bring water to a boiland reduce by half. Finely chop the mushrooms, set aside. Start a roux in pan once tofu is done using flour, oil, and butter; once golden brown add in the simmering reduced liquid gradually. Season with salt and pepper a splash of apple cider vinegar and some Bragg's/Soy. Once all of the water is in the pan and reducing, fill the pot back up with water and bring to a boil, add a bundle of udon noodles (typically they seem to come three bundles per pack; I'm referring to the bundle). Once noodles are done, drain, rinse and plate. Add tofu, chopped mushrooms, and toss with the gravy.
It's a simple light sauce. Serve with Avo-Kale salad; basically you will be using the same dressing and technique as from the relaxed greens salad, but to serve with a light sauce you will be going 1:1::romaine:kale (not collards). Also, add a pack of sprouts, a halved and sliced vine tomato (brightness to contrast the gravy), and an avocado (fat to contrast the lower fat of the gravy). Also, incorporate some raisins and capers in the dressing then puree before tossing with the greens. Finish with tomato and avocado slices, and a sprinkling of sunflower seeds.