1-Cook the noodles: Boil frozen udon noodles for a few minutes until chewy.

2-Rinse the noodles: Drain and rinse under cold water to remove excess starch, then set aside.

3-Pan-fry the tofu: Press and cube extra firm tofu, then pan-fry over medium-high heat until golden on all sides.

4-Stir-fry the aromatics and vegetables: Heat sesame oil in a pan over medium-high heat, and sauté garlic, bell pepper, mushrooms, and bok choy until tender-crisp.

5-Add the kimchi: Stir in chopped vegan kimchi and cook for 1–2 minutes until fragrant.

6-Make the sauce and combine: Add gochujang, soy sauce, kimchi liquid, and rice vinegar to the pan; toss in cooked noodles and tofu until well coated and heated through.

7-Garnish and serve: Transfer to bowls, top with sliced green onions and sesame seeds, and serve immediately.