• Clean and chop the vegetables. Cut off the bottom of the shimeji mushrooms. If they are still attached to the root, slice about 0,5 cm (¼ inch) above the base. Separate the mushrooms by hand and place them in a bowl.
• Chop the red onions into half moons.
• Clean the broccoli. Cut the florets off the stem and chop them into small pieces. Add them to a pot of water and boil for 5 minutes.
• Boil water for the noodles. Remove the udon noodles from the package, place them in a bowl with a splash of rice vinegar and cover with boiling water. Set aside for 5 minutes, then drain by using a colander.
• Cut the tofu into small cubes. Place them in a mixing bowl, add cornstarch and toss until coated.
• Heat a frying pan over medium-high heat. Add vegetable oil and fry the tofu on all sides until golden brown. Transfer to a plate and set aside.
• Heat a frying pan over medium-high heat and add a bit of vegetable oil. Fry the red onions, then add the mushrooms and cook shortly. Add the broccoli florets.
• Add the mushroom sauce and soy sauce. Stir to combine.
• Add the drained udon noodles and tofu. Toss until everything is evenly coated.

PLATING

• Add the noodles into a deep bowl. Add some crispy chili oil on top.