The first thing we need to tackle is the tofu. Start by pressing it to remove excess moisture. Simply wrap the tofu block in a clean kitchen towel, place it on a plate, and set something heavy on top. Let it rest for about 15 minutes. This step is essential for achieving a crispy texture later.

While the tofu presses, bring a pot of salted water to boil. Once boiling, add the soba noodles. Cook them according to package instructions, usually around 4-5 minutes for al dente. Be careful not to overcook.

Now that the tofu has had its time to drain, cut it into bite-sized cubes. You want them small enough to easily incorporate into the dish but large enough to hold their shape while cooking.

In a large non-stick skillet, heat 1 tablespoon of chili-infused sesame oil over medium heat. Add the cubed tofu to the pan.

Let it cook without stirring for about 3-4 minutes, allowing a golden crust to form. Then flip and cook on the other side for another 3 minutes. Remove the tofu and set aside.

In the same skillet, add another tablespoon of sesame oil. Toss in the minced garlic, chopped green onions, celery, and julienned carrots. Sauté them for about 5 minutes or until they begin to soften. The aroma will be heavenly.

Add the cooked soba noodles to the skillet with the sautéed vegetables. Gently toss everything together.

Next, introduce the cooked tofu back into the mix. Pour in the tamari (or soy sauce), rice vinegar, and grated ginger. Give everything a good toss so that the flavors meld well together.

Finally, drizzle the last tablespoon of sesame oil over the noodle mixture for that extra burst of flavor. If desired, you can garnish with more chopped green onions or sesame seeds before serving.