Spicy Noodles with Tofu

Ingredients

• For the quick pickled carrots:
• 2 carrots, peeled, ends trimmed
• 1 tablespoon sugar
• 1 teaspoon salt
• For the noodles:
• 1 pound firm tofu, cut into 1/2-inch cubes
• 10 ounces dried Chinese flat noodles
• 3 tablespoons sesame paste, or tahini
• 3 tablespoons chili oil
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 teaspoons sesame oil
• 3 scallions, green parts only, thinly sliced
• 1/4 cup roasted peanuts

Directions

1. Start the quick pickled carrots by cutting the carrots lengthwise into halves, then shaving them thinly across the width. Put them in a medium-sized bowl, add the salt and sugar, and use your fingers to toss everything together. Leave them for at least 10 minutes, mixing now and then, and pour off the liquid that gathers before using.
2. For the noodles, add water to a medium-sized saucepan until it comes halfway up the sides. Bring it to a simmer, then slip in the tofu. Let it cook until heated through, about 5 minutes, then take the pan off the heat and drain the tofu.
3. Set a large pot of water on the stove and bring it to a boil. Drop in the dried Chinese flat noodles and cook them as the package instructs, generally about 4 minutes. Once the noodles are done, drain them.
4. Meanwhile, add the sesame paste, or tahini, to a large bowl, then add the chili oil. Pour in the light soy sauce and the dark soy sauce, add the sesame oil, and whisk until smooth.
5. Add the drained noodles to the bowl of sauce and toss until coated. Fold in the carrots, tofu, peanuts, and scallions, and serve right away.