In a blender, combine soy milk, silky tofu, peanut butter, and a pinch of salt. Blend until completely smooth and creamy.

Chill the broth in the fridge or over ice until cold.

Thaw and press frozen tofu to remove excess water, then crumble or chop finely.

Heat a pan with a little oil and fry the tofu until golden and slightly crisp. Add soy sauce, mirin, and a splash of water; simmer until reduced into a savory coating.

Cook udon according to package directions until just tender.

Drain and rinse under cold water to stop cooking. Chill the noodles in ice water, then drain well.

Place chilled udon in a bowl and pour the cold soy milk broth over it.

Top with julienned cucumber and the braised frozen tofu. Drizzle with chili oil and serve immediately.