Soba Noodle Salad with Sesame Crusted Tofu

To PrepTo 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.To CookIn 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.