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Prepare ramen noodles according to package directions. Drain and rinse with cold water.
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Whisk soy sauce, vinegar and chili paste together in small bowl.
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Heat ½ tablespoon oil in large skillet over medium-high heat. Add tofu and cook until browned on top and bottom sides, about 5 minutes per side.
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Remove tofu from skillet and transfer to plate.
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Add remaining 1 tablespoon of oil to skillet. Add kimchi and stir-fry for 1 minute.
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Add ramen, any reserved kimchi juice, and half of soy sauce mixture to skillet. Stir-fry unit noodles begin to crisp up and brown in spots, about 3-4 minutes. You may want to use a fork to toss the noodles during stir frying.
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Add remaining soy sauce mixture. Stir to blend and remove from heat.
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Divide onto plates or bowls and top with peanuts and scallions.