Creamy Vegan Tofu Noodles

subheading: FOR THE NOODLES:

¾ teaspoon kosher salt, plus more as needed

12 ounces thick Chinese wheat noodles

1 (14-ounce) package firm tofu, broken into pieces

2 garlic cloves, sliced

½ teaspoon granulated sugar

½ teaspoon five-spice powder

½ cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving

2 teaspoons sesame oil

Toasted white sesame seeds, for garnish

subheading: FOR THE TOPPING:

2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce

1 tablespoon soy sauce

1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil

1 scallion, finely chopped

1 (½-inch) piece fresh ginger, peeled and finely chopped

Directions at cooking.nytimes.com

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