To make the sauce, whisk together the water, soy sauce, tahini, balsamic vinegar, chili paste, brown sugar, and Sichuan pepper. Season to taste with salt and pepper.
Step Two
For the tofu, preheat your oven to 400°F. Cut the extra firm tofu into ½” cubes. Place the tofu on a parchment lined baking sheet and season with salt and pepper. Place the tofu into the pre-heated oven and bake for 20 minutes. Turn the tofu on the try and bake for another 20-30 minutes. Remove from the oven, allow to cool slightly, and then chop into smaller pieces.
Step Three
In a skillet, over medium heat, bring the ¼ cup of water to a simmer. Add the mushrooms, garlic, ginger, scallions and chopped tofu. Sauté until the mushrooms are tender. Add the mirin, sea salt and chopped peanuts and cook until the mirin has evaporated, about 2-3 minutes. Add half the sauce and stir.
Step Four
Heat a medium stockpot full of salted water to a boil and add the thin spaghetti and cook until done. Drain the noodles and rinse them with cool water. Transfer them to a mixing bowl and toss with other half of the sauce. Divide the dressed noodles into 2 bowls. Top with the sautéed mushrooms and tofu, and garnish with crushed peanuts and green onions. Serve cold. Warm or hot.
Recipe by Plant Craft at https://www.rachelcarr.com/dan-dan-noodles/