e Quick Pickled Carrots
2 carrots, peeled, ends trimmed
1 tablespoon sugar
1 teaspoon salt
For the Noodles
1 pound firm tofu, cut into ½-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
¼ cup roasted peanuts