Spicy Garlic Noodles with Crumbled Tofu and Cucumber Salad

Ingredients

• For the cucumber salad:
• 1 large Persian cucumber, diced
• 2 cloves minced garlic
• 1 handful cilantro leaves
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon grapeseed oil (or other neutral tasting oil)
• 1/2 teaspoon toasted sesame oil
• For the noodles:
• 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
• 1 tablespoon toasted sesame oil
• 14 ounces extra firm tofu, drained and pressed
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon Chinese five-spice powder (optional)
• 2 tablespoons 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 tablespoons soy sauce or Bragg's liquid aminos
• 2 tablespoons chili sauce (I used Sriracha)
• 2 tablespoons agave nectar (or honey)
• 1/2 cup broth of choice
• 2 sliced scallions, for garnish

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