Thanks, Lily! Yeah I thought about frying the tofu, too but I was I was short on time and the dishes were piling up. I did, however, try marinating and roasting some tofu cubes last night and threw it in with my leftovers and it was much better. What kind of fat would you recommend? I did a drizzle of sesame oil on top of my bowl. Maybe peanut oil in the dashi?
Peanut oil sounds good, or any other neutral tasting oil. And the drizzle of sesame oil is a really tasty addition, I think.
What I did today was to cut up the soaked shiitakes, heat up a mix of canola and sesame oil, roast some sesame seeds and then add the shiitakes, some dashi, soy sauce and mirin to the pan. Then cook without a lid until all liquid has evaporated. The mushrooms really plumped up some more and were all infused with those flavours and that made an awesome topping for udon. And it was a good way to add some fat to the bowl that did not just swim on top of everything.