Miso Tofu with Udon Noodles

WHAT YOU NEED:
-1/2 Block of Firm Tofu
-Udon Noodles
-White Miso Paste
-Toasted Sesame Oil
-Soy Sauce
-Yuzu Juice 
-Zucchini 
-Mushrooms
-Scallions
-Egg
-Chili Onion Crunch
-Nori Komi Furikake Seasoning
​
Mix Miso, Sesame Oil, Soy Sauce and a splash of Yuzu Juice in a bowl. See photos below for approximate measurements. 

Pat down tofu with paper towels and cut into cubes.
Mix half of your tofu into sauce.
​     -Save the rest of your tofu in a sealed container in the fridge for 3-5 days. I like to marinate my leftover tofu with this same sauce for another time.
Heat a tablespoon of olive oil over medium heat and place tofu into pan.
     -For this step, avoid pouring tofu straight from bowl because you want the tofu as dry as possible! 
While tofu gets crispy on one side, prepare veggies.
Chop zucchini, mushrooms and scallions into bite sizes.
Add zucchini and mushrooms to pan with some cooking spray.
Flip tofu and toss in scallions.
Whisk an egg with a splash of water and salt.  
Add more cooking spray and pour egg scramble into pan with veggies and tofu. 

Scramble up the egg while being careful to keep tofu in tact.
Add your udon noodles to the same pan with more soy sauce, chili onion crunch and Furikake seasoning.
Stir everything together and enjoy!