Chile Peanut Tofu

Bring 2 quarts water and 1 tbsp salt to a boil in a medium saucepan. Add ramen noodles to boiling water and cook until noodles are just al dente, 1 to 2 minutes. Reserve ¼ cup pasta water. Drain noodles and run under cold water to stop the cooking process. (4-serving meal: use 4 quarts water, 2 tbsp salt, ½ cup pasta water)

Return saucepan to the stove over medium heat. Add garlic, sesame oil, 2 tsp vegetable oil, and a pinch of salt and stir until garlic is fragrant and beginning to turn golden brown, 2 to 3 minutes. Add cabbage, cooked noodles, reserved pasta water, and ½ tsp salt and toss to combine. Turn off heat and set the garlicky noodles with crunchy cabbage aside. (4-serving meal: use 4 tsp vegetable oil, 1 tsp salt)

Add peanut butter, tamari, turbinado sugar, chile garlic sauce, tomato powder, and 4 tbsp warm water to a medium bowl. Whisk the chile peanut sauce. (4-serving meal: use 8 tbsp warm water)

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 2 to 3 minutes. Add peanuts and chile peanut sauce and cook until sauce thickens and browns, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: For the 4-serving meal, crisp tofu in batches if needed.

Divide garlicky noodles with crunchy cabbage between bowls. Top with chile peanut tofu. 好吃 ! TIP: Be sure to get the crispy bits out of the skillet and into your bowls.