Ingredients

· 1 pack soba

· ¼ cup rice vinegar

· 2 tablespoons soy sauce

· 1 tablespoon sesame oil

· 2 teaspoons brown sugar

· 1 teaspoon sesame seeds

· 1 tablespoon vegetable oil

· 1 package cubed tofu

· 2 cups shredded cabbage

· 1 clove garlic

· 1 teaspoon grated ginger

· 2 sliced green onions

· Crushed peanuts

· Sriracha

Method

In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and brown sugar and sesame seeds; set aside. Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown for about five minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, for two minutes. In a large bowl, combine noodles, vinegar mixture, tofu, cabbage and green onions. Serve immediately, garnished with peanuts and Sriracha.