Chop the veggies (cabbage, red pepper, carrot) and sauté for 4-5 minutes.
Cook the udon noodles according to the packaging instructions.
Mix the dark soy sauce, hoisin sauce or vegan oyster sauce, sugar, white wine vinegar, salt, and a touch of water.
Also fry the 65g cubed tofu for a few minutes.
Add the noodles and sauce, toss and serve.
