- To begin, combine the breadcrumbs, sesame seeds and optional chilli flakes in to 1 bowl and the rice wine vinegar, soy sauce and kecap manis in to another.
- Dip tofu in to the soy vinegar mixture and then in to the breadcrumb mixture; ensuring that the tofu is well coated. Set aside the remaining soy vinegar mixture for later.
- In large saucepan, boil the soba noodles according to the packet instructions.
- Towards the last minute of boiling the soba noodles, add the julienned carrots and cut snow peas to blanch them.
- Drain the soba noodles and vegetables and rinse them under cold water to stop them from overcooking and to remove the extra starch from the noodles.
- In a pan, heat up 2 tbsp of vegetable oil over a medium heat. Cook the tofu slices in batches, frying them until they are golden brown.
- Transfer the cooked tofu slices on to a plate with a paper towel to absorb the excess oil.
- Wipe off the excess oil from the frying pan before adding a tablespoon of oil and heating over a medium heat.
- Fry the ginger until it becomes fragrant and then add the white part of the spring onions and cook for another 30 seconds.
- Add the leftover soy vinegar mixture and bring it to a boil before reducing to a simmer and continuing to cook until the sauce has thickened slightly.
- Add the red cabbage to the noodles and other vegetables and spoon in some of the sauce. Mix the noodles until they have been coated evenly.
- To serve, place some of the soba noodles on to the plate and top with the tofu and the green part of the spring onions. Drizzle with the extra sauce.