1 c. rice
12 oz. extra-firm silken tofu
4 tbsp. oil, divided
1 tsp. Chinese five-spice powder
1 small English cucumber (thinly sliced)
1 1/2 tbsp. rice vinegar
8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
1/4 c. reduced-sodium soy sauce
1 tbsp. dark brown sugar
2 tsp. chili garlic sauce
Sliced scallions, sesame seeds, and cilantro, for serving
Heat oven to 450°F. Cook rice per package directions.
Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.