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 greens, tomatoes, and dressing in a small bowl. Serve.