Saucy Tofu Noodles with Cucumbers and Chili Crisp

bonappetit.com

Rachel

¼ cup soy sauce

1 Tbsp. light or dark brown sugar

1 Tbsp. tahini

1 Tbsp. toasted sesame oil

2 tsp. black (Chinkiang) vinegar or balsamic vinegar

1 Tbsp. store-bought chili crisp, plus more for serving

4 Persian cucumbers, thinly sliced into rounds

½ cup unseasoned rice vinegar

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

1 14-oz. block extra-firm tofu, drained

2 Tbsp. cornstarch

4 Tbsp. vegetable oil, divided

8 oz. shiitake mushrooms, finely chopped

1 shallot, finely chopped

1 1" piece ginger, peeled, finely chopped

2 garlic cloves, finely chopped

10 oz. fresh ramen or dried wheat noodles

Directions at bonappetit.com

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