This quick and easy vegetarian noodle dish comes together in just 20 minutes!
4.6 stars (12 ratings)
Ingredients
1poundsoba
¼cuprice vinegar
2tablespoonssoy sauce
1tablespoonsesame oil
2teaspoonsbrown sugar
1teaspoonsesame seeds
1tablespoonvegetable oil
114-ounce package firm tofu, cubed
2cupsshredded cabbage
1clovegarlic, pressed
1teaspoonfreshly grated ginger
2green onions, thinly sliced
Crushed peanuts, for serving
Sriracha, for serving
Instructions
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.