Press the tofu: wrap the 250 g firm tofu in paper towels or a clean kitchen towel and place a lightweight cutting board or a small skillet on top for 10 minutes. Pressing removes excess water so the tofu crisps instead of steaming — that creates better texture and helps it soak up flavor.

Make the dressing: in a small bowl whisk together 2 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 1 tbsp maple syrup (or honey), 1 tbsp toasted sesame oil, 1 tsp grated ginger and 1 minced garlic clove. Taste and adjust — you want a bright balance of salty, tangy and a touch of sweet. Making the dressing first lets the flavors meld while you cook the rest.

Cook the soba: bring a large pot of salted water to a rolling boil. Add 200 g dry soba and cook according to package directions (usually 4–6 minutes) until just tender — slightly undercooked is fine because the noodles will relax in the dressing. Stir gently to prevent sticking. Cooking soba too long makes it mushy; slightly al dente gives the best bite.

Shock and drain noodles: immediately drain the soba and rinse thoroughly under cold running water until cooled. Rinse removes surface starch (keeps the salad from getting gluey) and cools them so they don’t overcook when mixed with the warm tofu.

Prepare vegetables: while noodles cook, trim and thinly slice 2 scallions on the bias and julienne (matchstick) the 1 medium carrot. If your edamame is frozen, quickly thaw it under warm water or microwave for 1 minute. Preparing vegetables while water heats saves time and ensures everything is finished at once.

Cut and season tofu: after pressing, cut the tofu into 1–1.5 cm cubes or ½-inch rectangles. Toss gently in a bowl with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated — the soy adds surface seasoning while the cornstarch gives a paper-thin crust when pan-fried.

Pan-fry the tofu: heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Arrange the tofu in a single layer (don’t crowd) and let it cook undisturbed for 3–4 minutes to develop a golden crust; then flip and brown the other sides, about 2–3 minutes. High heat and minimal turning let the cornstarch form a dry, crisp crust that contrasts beautifully with the tender interior.

Toast sesame seeds (optional): while tofu fries, toast 1 tbsp sesame seeds in a dry small skillet over medium heat for 1–2 minutes until fragrant and slightly darker — this blooms their nuttiness. Watch carefully because they burn fast.

Assemble the salad base: place the cooled soba in a large bowl. Add the edamame, julienned carrot and sliced scallions. Pour the dressing over the noodles and toss gently but thoroughly to coat — dressing while noodles are still slightly warm helps the flavors adhere, but since they were rinsed cold they won’t get soggy.

Add tofu and finish: fold in the crispy tofu and most of the toasted sesame seeds, reserving a pinch for garnish. Adjust seasoning with salt and freshly ground black pepper and, if desired, a squeeze of extra lime for brightness. Toss once more gently to combine.

Plate and serve: divide the salad between two shallow bowls or plates. Sprinkle with the remaining sesame seeds and an extra drizzle of toasted sesame oil or soy-lime dressing to taste. Serve at room temperature or chilled — both work, and room temperature brings out aroma from the sesame oil.