Directions

1. Cook the pasta al dente, according to the instructions on the package. Drain but don't rinse the pasta. Set aside.
2. Pre-soak the tofu  Put 3 cups of very hot tap water into a large bowl and stir 2 in tablespoons of salt. Cut the block of tofu into ½-inch thick slabs. Gently drop the tofu slabs into the hot, salty water. Let soak for 20 minutes.
3. Make the dressing  Put the dressing ingredients into a small mixing bowl or jar. Whisk until fully combined and emulsified.
4. Dress the noodles  Transfer the pasta to a large mixing bowl and add about a third of the dressing. Toss to coat the noodles with dressing — tongs are a handy tool for this. Add the julienned vegetables, half the sesame seeds, half the scallions, and another glug of dressing. Toss again to mix the vegetables and pasta evenly. Set aside.

5. Cube and fry the tofu  Set a cooling rack over your sink and spread a clean tea towel over it. Transfer the tofu slabs from the water to the tea towel, lining them up neatly. Fold one edge of the towel over the tofu and press down gently but firmly with your palms to dry the slabs. Cut the tofu slabs into ½-inch strips, then into ½-inch cubes.

6. Set a large, non-stick skillet over medium-high heat and add 2 teaspoons oil to the pan. When the oil shimmers, add half the tofu cubes to the pan. Cook for 2 minutes, shaking the pan occasionally. Flip the cubes over to the opposite side and cook for another 2 minutes. The cubes should be deeply golden and slightly crispy on the cooked sides with warm interiors. Cook the remaining tofu cubes in the same way.

7. Garnish and serve  Transfer the noodles to a serving bowl. Sprinkle the remaining sesame seeds over them and pile the tofu cubes on the top. Finish by sprinkling on the remaining scallions and shredded shiso or basil. Serve the extra dressing and some more Edo Spice, on the side.