2 tbsp sherry, rice wine, or white balsamic vinegar
Stir-Fry
3 tbsp vegetable or peanut oil
8 oz extra-firm tofu, patted dry, cut into 1/2-inch cubes
salt and freshly ground black pepper
2 to 4 bunches baby bok choy, stems and leaves separated and chopped
6 scallions, tops and bottoms trimmed, cut crosswise into ½-inch lengths
8 oz mushrooms, sliced (preferably shitake)
16 oz cooked udon noodles, chilled and oiled
Instructions
Dragon Sauce
In medium bowl, stir together sugar and hot water until sugar dissolves. Add ssamjang, soy sauce, sesame oil, and vinegar. Whisk well to combine.
Stir-Fry
Set large, preferably cast-iron skillet over high heat. Add 1 tablespoon oil and heat until just smoking. Add tofu, season with salt and pepper, and fry until lightly browned on all sides (don't turn too much or it won't sear). Transfer to bowl. Add another 1 tablespoon of oil and add bok choy stems. Sauté until lightly browned, about 2 minutes. Add bok choy leaves and green onions. Cook until lightly browned and moisture has cooked off, 1 to 2 minutes. Transfer to bowl with tofu.
Add another 1 tablespoon oil and mushrooms to skillet. Sauté until lightly browned and moisture has cooked off, about 3 minutes; transfer to bowl. Add remaining 1 tablespoon oil (only if necessary) and noodles. Cook, stirring and scraping, until beginning to brown, 2 to 3 minutes. Add sautéed tofu and vegetables and the sauce, stir to coat, and cook until glazed. Serve.