Instructions

1. Drain and press the tofu, removing as much water as possible. Heat one tablespoon of oil in a cast iron skillet (or other skillet) over medium heat. Crumble the tofu directly into the pan and stir, breaking up the tofu as much as possible. Cook until very dry and most moisture is gone, about 5-7 minutes.
2. While the tofu is cooking, bring a large pot of water to a boil and add the udon. Cook until tender according to package directions, then drain and rinse thoroughly. Set aside.
3. Whisk together the ingredients for the sauce: gochujang, hoisin sauce, lime juice, zest, 1 minced garlic clove, toasted sesame oil, and water. Set aside.
4. Heat the remaining tablespoon of olive oil in a large skillet or wok. Add the carrots and white part of the bok choy and cook for 5 minutes, until just tender. Add in the cooked noodles, garlic clove, sauce, and green leafy parts of the bok choy and toss, stirring frequently, for 2-3 minutes until the bok choy is wilted and the sauce clings to the noodles. Add in the butter and toss again until well combined.
5. Garnish with sesame seeds and scallions and serve.