Crispy Tofu with Chili-Sesame Sauce and Rice Noodles

Cut the white part of the spring onions into fine rings, and the green part into coarse rings. Remove the stems from the shiitake mushrooms and cut the caps into wide strips.

Wrap the tofu in two layers of kitchen paper, place it on a plate, weigh it down, and press for about 15 minutes.

In a small bowl, mix the polenta flour with the paprika powder and a pinch of salt.