Steps

1. Place 75g of tofu in a bowl and mash it into a smooth paste using a whisk.
   🕒 00:54
2. Add 4 tbsp of water and mix well with the whisk. This is the key! Adding water creates a rich, creamy dipping sauce.
   🕒 01:03
3. Add 1/2 tsp Chicken Bouillon Powder, 1 tsp Miso Paste, 1 tsp grated Garlic, 2 tsp Sesame Oil, and 1 tbsp Ground Sesame Seeds. Mix everything thoroughly. This is the key! The combination of ground sesame seeds, miso, and chicken bouillon creates a flavor reminiscent of tantanmen.
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4. Adjust the seasoning to your preference with salt and pepper.
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5. Add the remaining 75g of tofu, breaking it up as you add it, and mix everything together. This is the key! Adding some broken tofu pieces adds textural contrast and a more satisfying bite.
   🕒 01:38
6. Once everything is mixed, place the bowl containing the sauce in the freezer to chill until it's no longer runny.
   🕒 01:59
7. Place the udon noodles in a microwave-safe container, drizzle with a little water, cover with plastic wrap, and microwave on 600W for 1 minute 30 seconds. This is the key! Microwave heating allows you to cook udon noodles easily without using the stove.
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8. Rinse the microwaved udon noodles under cold water to remove sliminess, and once cooled slightly, drain them thoroughly.
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9. Arrange the udon noodles on a plate.
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10. Pour the chilled sauce and tofu mixture over the udon noodles.
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11. Sprinkle with green onions as desired.
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12. Drizzle with chili oil as desired.
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