Directions

1. Bring a covered pot of hot tap water to a boil and cook linguine according to package instructions until just tender to bite (al dente). Drain and rinse under cold water. Return noodles to the pot and toss with sesame oil to prevent sticking.
2. Meanwhile, drain tofu. Break it into large chunks with your hands, then crumble the tofu into a large bowl. Gently pat tofu with clean kitchen towels or paper towels to absorb excess water. Dry the tofu crumbles enough that they aren’t wet on the surface (they don't need to be bone-dry).
3. Discard mushroom stems and mince the caps. Mince garlic. Peel and grate ginger to make 2 tsp. Slice scallions 1/4 inch thick, separating the white and green parts. Roughly chop peanuts. Set ingredients aside.