Spicy Garlic Noodles with Crumbled Tofu

Ingredients

• 1 large Persian cucumber, diced
• 2 cloves minced garlic
• 1 handful cilantro leaves
• 1 tsp rice wine vinegar
• 1/2 tsp salt
• 1/4 tsp grapeseed oil (or other neutral tasting oil)
• 1/2 tsp toasted sesame oil
• 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
• 1 tbsp toasted sesame oil
• 14 ounces extra-firm tofu (I use Trader Joe’s)
• 1 & 1/2 tbsp cornstarch
• 1/4 tsp Chinese five-spice powder (optional)
• 2 tbsp peanut oil
• 4 ounces sliced shiitake mushrooms
• 1 large shallot, finely diced
• 1-inch knob of ginger, finely chopped
• 3 cloves garlic, finely chopped
• 3 tbsp soy sauce or Bragg’s liquid aminos
• 2 tbsp chili sauce (I used Sriracha)
• 2 tbsp agave nectar (or honey)
• 1/2 cup broth of choice
• 2 sliced scallions, for garnish