Prep the tofu and vegetables so everything cooks quickly and evenly: press the 140 g firm tofu for 15–30 minutes (if not already pressed) to remove excess water—this concentrates flavor and helps it brown. Cut into roughly 2-cm cubes. Trim the baby broccoli stems and if any stems are thick, slice them in half lengthwise so they cook at the same rate as the florets. Rinse and drain the cooked 80 g soba; toss lightly with a few drops of sesame oil to keep strands separate and to add a baseline nutty flavor.

Pat the tofu cubes very dry with paper towels—moisture prevents browning. Season lightly with a pinch of salt and pepper. Dry tofu sears better, producing the caramelized crust that gives contrasting texture to the tender noodles and vegetables.

Heat a 12-inch (30 cm) nonstick or well-seasoned carbon-steel skillet over medium-high heat until hot (about 1–2 minutes). Add the 1 tbsp vegetable oil and swirl to coat. Place tofu cubes in a single layer and don't move them for 2–3 minutes—this deliberate stillness allows a golden crust to form (Maillard reaction). Flip and brown the other sides, about 6–8 minutes total. Browning concentrates savory flavors and prevents the tofu from becoming rubbery.

When tofu is golden on most sides, transfer to a plate and keep warm. If the pan looks dry, add a teaspoon more oil. Leaving some fond (browned bits) in the pan builds flavor for the sauce.

In the same hot pan, add the baby broccoli in a single layer. Let sear undisturbed for 1 minute to develop color, then toss and cook for 2–3 more minutes until stems are bright and just tender. High heat and a brief cook keep the broccoli crisp-tender and preserve its green color and nutrients.

Push the broccoli to the side of the pan. Lower the heat to medium and add the sliced 1 clove garlic and sliced red chili. Sauté 20–30 seconds, stirring constantly—you're blooming the garlic and chili in the oil to release their aromatic oils but you don't want the garlic to burn, which would taste bitter.

Return the tofu to the pan. Pour in 1 tbsp soy sauce and 1 tsp rice vinegar, stirring to combine and scrape up any fond. The soy supplies umami and saltiness; the rice vinegar brightens and balances the soy's weight. Let the sauce reduce for 30–60 seconds so it lightly glazes the tofu and broccoli.

Add the 80 g cooked soba and 1 tsp toasted sesame oil to the pan. Toss everything together over medium heat just until the noodles are warmed through and coated—about 30–60 seconds. Heating the soba with the sauce lets the flavors adhere to the noodles without overcooking them.

Taste and adjust: add a pinch of salt or a splash more soy if you want it saltier, or a squeeze of lemon if you prefer more brightness. Finish with 1 tsp toasted sesame seeds and roughly chopped cilantro if using. The sesame seeds add crunch and extra toasty aroma; cilantro brings a fresh herbal lift.

Plate immediately while hot: mound the soba, arrange tofu and baby broccoli on top, and spoon any remaining glaze from the pan over the dish. Serve right away to enjoy the contrast of textures—crispy tofu, tender-crisp broccoli, and slippery soba.