1-Prepare pickled cucumbers by mixing ¼ cup rice vinegar, ¼ cup boiling water, 1 teaspoon granulated sugar, and ¼ teaspoon salt until dissolved. Add 2 thinly sliced Persian cucumbers and let sit at room temperature for 30 minutes or refrigerate overnight.

2-Drain 14 ounces extra firm tofu and wrap in paper towels. Place a weight on top for 10 minutes to remove excess moisture, then crumble into small pieces.

3-Heat 2 tablespoons oil in a pan over medium heat. Add the crumbled tofu, season with ½ teaspoon salt, and cook undisturbed for 5 minutes until golden brown. Remove and set aside.

4-In the same pan, heat the remaining 2 tablespoons oil. Add 8 ounces chopped shiitake mushrooms and sauté until browned, about 5 minutes. Add 1 tablespoon minced garlic and 2 teaspoons minced ginger; cook for 1 minute. Return the tofu to the pan and add 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 2 teaspoons hoisin sauce, 1 teaspoon granulated sugar, and ½ teaspoon five-spice powder. Stir and simmer for 2 minutes; season with salt and pepper to taste. Keep warm.

5-Whisk ½ cup boiling water with ½ cup chili oil, ¼ cup sesame paste, 6 tablespoons soy sauce, 4 teaspoons granulated sugar, and 1 teaspoon ground Sichuan peppercorns to create the sauce.

6-Cook 1 pound udon noodles according to package instructions. Drain and immediately toss with the sauce.

7-Serve the noodles in bowls topped with the crumbled tofu mixture, pickled cucumbers, ¼ cup chopped toasted peanuts, and ¼ cup chopped fresh cilantro.