In large pot of boiling water, cook udon noodles according to instructions on package. Rinse under cold water, and drain.
In small bowl, whisk together rice vinegar, sesame oil, soy sauce, brown sugar and sesame seeds. Set aside.
Heat vegetable oil in a large skillet over medium high heat. Add tofu cubes and brown for 4 minutes on each side, flipping them over with a large non-stick spatula. Set tofu aside in a bowl.
Put cabbage, garlic and ginger in skillet and, stirring frequently, cook until tender for 1-2 minutes.
In large bowl, combine noodles, tofu, sauce and cabbage garlic ginger mixture.
Serve with sliced green onions and sririacha sauce. Enjoy!
Adapted from Damn Delicious