Keep some ramen noodles on hand for quick and easy salads like this one. Thanks to bagged slaw mix and baked marinated tofu (both found in most supermarkets), it only takes minutes to assemble.
Place the noodles in a small saucepan of boiling water. Reduce the heat to low and cook until just tender, about 2 minutes. Drain and rinse with cold water, then drain again. Set aside.
In a large bowl, combine the peanut butter, garlic, ginger, vinegar, tamari, sugar, and ⅓ cup water. Whisk the dressing until smooth and well blended.
Add the cooked noodles, slaw, tofu, and almonds to the dressing and toss well to combine. Serve at once.