Measure soy sauce, rice vinegar, and sugar into a small bowl. Peel and grate in the ginger and garlic cloves. Stir the sesame seeds into the sauce.

Cut the tofu blocks in half lengthwise and pat them dry with kitchen paper. Tear or cube the tofu.

Bring water to the boil for the noodles. Cook the noodles about 3-5 minutes. Rinse the cooked noodles in a sieve under cold water. Drain well and toss with a little oil.

Heat oil in a frying pan. Add the tofu and fry, turning, for about 6–8 minutes. Season with salt and black pepper.

Add the cabbage to the pan and continue frying for a few minutes.

Pour the sauce and noodles into the pan and heat through quickly.

Rinse and slice the spring onions.

Finish the wok with spring onions and a squeeze of lime juice. Serve immediately.