Prep time: 15 minutes
Cook time: 15-20 minutes
- 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
- Sriracha, for serving
- Lightly crushed NatureBox Sriracha Roasted Cashews, for serving
1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds. Set aside.
3. Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes. Set aside.
4. Add cabbage, garlic and ginger to the skillet and cook until tender, stirring frequently, about 2 minutes.
5. In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions. Serve immediately, garnished with Sriracha and Sriracha Roasted Cashews, if desired.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.