Ingredients

The following ingredients have 4 Servings
  • 1 pound soba
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegetable oil
  • 1 14-ounce package firm tofu, cubed
  • 2 cups shredded cabbage
  • 1 clove garlic (pressed)
  • 1 teaspoon freshly grated ginger
  • 2 green onions (thinly sliced)
  • Crushed peanuts (for serving)
  • Sriracha (for serving)

Instruction

  • 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, 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, about 3-4 minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes.
  • In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions.
  • Serve immediately, garnished with peanuts and Sriracha, if desired.