Add all sauce ingredients to a bowl and whisk to combine.
Add the shiitake mushrooms, walnuts, ginger and garlic to a food processor and pulse blend until
To a food processor, add the mushrooms, walnuts, ginger and garlic and process. Add in tofu and pulse until chopped into small bits (but not a paste).Add in the tofu and pulse blend a few times just until crumbly.
Add peanut oil to a wok or large pan and cook the tofu mixture until it begins to look dry over medium high heat. Add in the sauce over low heat, stirring continuously for 8 minutes. Add in the chopped onions and fry until cooked but still crisp (about 4 minutes). Add sugar, salt and pepper to taste. If the pan gets too dry at any point, add in 1/4 cup fo water. Remove from heat.
Serve over noodles and top with cucumbers, scallions and sesame seeds. Enjoy!
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.