Five-spice noodles with cucumbers and crispy tofu. Marinated the tofu in a mixture of sesame oil, soy sauce, rice vinegar, and five-spice powder. Sautéd onions, garlic, and ginger, then them set aside and sautéd the drained tofu until the edges crisped up. Added back the aromatics, the drained marinade and the soaked rice noodles. When everything seemed happily melded, I turned off the heat and added cashews, cucumbers, cabbage, and cilantro.