Bring a large pot of water to a boil. Add the ramen noodles and cook 1-2 minutes until al dente. Drain noodles, rinse under cold water to stop the cooking process, and set aside.

Add tofu, cornstarch, and some salt and pepper to a large bowl and toss to coat.

Heat just half of the oil in a large non-stick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until crispy, about 5-8 minutes. Reduce heat to low, add teriyaki sauce, and stir to coat.

Whisk together the apple cider vinegar, peanut butter, garlic, the remaining oil, water, and some salt and pepper in a large bowl. Add noodles and cucumber and toss to coat.

Top with teriyaki tofu and crushed red pepper flakes. Serve.

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.