Instructions

1. Drain 1 block extra-firm tofu. Wrap the block in a few layers of paper towels, then set on a dinner plate. Weigh it down with a heavy object such as a skillet, pot, or large can, and let sit for at least 15 minutes to drain.
2. Peel and finely grate 1 (3-inch) piece fresh ginger (about 3 tablespoons) and 2 garlic cloves, and place both in a large bowl. Add 1/3 cup rice vinegar, 1/3 cup tamari or soy sauce, 1/4 cup tahini, 2 tablespoons sesame oil, and 1/2 teaspoon red pepper flakes. Whisk to combine and set aside.
3. Peel 3 medium carrots, then shave them into long ribbons with a vegetable peeler. Thinly slice 2 medium scallions (white and green parts); set both aside.
4. Remove the weight, pat the tofu dry with a dry paper towel, and slice it into 12 cubes. Place the cubes in a large zip-top bag, add 3 tablespoons of the sauce, seal the bag, and toss to coat. Set aside for 10 minutes to marinate. Meanwhile, bring a large pot of salted water to a boil.
5. Once the tofu is done marinating, open the bag, sprinkle 3 tablespoons cornstarch over the tofu, seal the bag, and toss again to coat.
6. Heat 2 tablespoons vegetable oil in a cast iron or other heavy-bottomed skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed until the bottoms are deep golden-brown, 2 to 3 minutes. Flip the tofu and continue to pan-fry until all sides are well-browned and crisp, 2 to 3 minutes per side. Transfer the browned tofu to a wire rack while you cook the soba noodles.
7. Add 1 (8 to 10-ounce) package dried soba noodles to the boiling water and cook according to package directions. Drain the noodles, add them immediately to the bowl of sauce (do not rinse), and toss well to coat. Add the shaved carrots and toss again.
8. Divide the noodles between 4 bowls. Top with the crispy tofu, sliced scallions, along with sesame seeds and red pepper flakes, if desired.