Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

Step 2

While the pasta cooks, whisk the ingredients for the peanut sesame sauce together in a small bowl, thinning the mixture with as much water as you need. You want the sauce to be thick and creamy, but pourable and not too runny.

Step 3

Drain the pasta into a colander and return it to the pot. Toss it with a dash of canola oil.

Step 4

Next, make the pan-fried tofu. Coat the bottom of a large skillet with canola oil and place it over medium heat.

Step 5

When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping one or two times, until the cubes are browned and crispy on multiple sides.

Step 6

Push the tofu to the sides of the skillet, and add a tablespoon of canola oil to the center, and add the garlic, ginger and white parts of scallions. Sauté for about 1 minute, until very fragrant.

Step 7

Add the noodles and sauce the skillet, and push the tofu back into the center with the rest of the ingredients. Flip everything a few times to coat the noodles and tofu with the sauce. Raise the heat to high and cook for about a minute, just until everything is heated throughout.

Step 8

Remove the skillet from heat and stir in the cabbage.

Step 9

Top the noodles with the peanuts and green parts of scallions. Divide onto plates and serve.