Ingredients
1 Package Extra Firm Tofu
2-3 Green Onions (Optional)
1 Package of Dry Udon Noodles
Asian Soup Base
Soy Sauce (Optional)
Oil
Recipe
Begin by cooking the udon noodles according to the directions on the package. Drain and set aside.
Drain the tofu. Wrap the tofu in paper towels and press firmly to squeeze out any excess water. Continue 2 to 3 more times.
Lay tofu down on cutting bored. Wet a very sharp knife and carefully begin to cut the tofu into layers. 3-4 layers is sufficient. Next, start from one corner and cut diaganally, creating 2 triangles.
This next step can be done two ways.
1. In deep fryer, add enough oil for frying. Set temperature to 350 degrees F. Place tofu in the frying basket in a single layer making sure not to overlap the pieces. This may have to be done in several batches. Lower the tofu down into the hot oil and fry for 5 minutes. Remove the tofu and drain on paper towels.
2. In a pan, heat about 1/4 an inch of oil to about 350 F. Add the tofu in and fry until golden brown and crispy.
While the tofu is draining, add water (enough for however much soup you'd like) to a pot and begin heating it on high. Add some Asian Soup Base (A soysauce like liquid found in a bottle. If you can't find this at your store, use regular soy sauce and spice to your liking.) to the water. Add as much or as little as you want. Turn the heat off just before the liquid begins to boil. In a bowl, add udon noodles at the bottom. Top that with one or two pieces of the fried tofu. Spoon the soup liquid over the top of the tofu and noodles. Sprinkle the top with chopped green onions and a few drops of soy sauce.
I actually have a picture of the Kitsune Udon I made. At the time, I didn't have any green onions, so it's not very fancy looking. I just threw it together quickly. Enjoy! ^-^
