Directions

1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
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. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes.
4. In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions.
5. Serve immediately, garnished with peanuts and Sriracha, if desired.