Sesame Noodle Salad

Ingredients
8 oz dried soba noodles
2 tablespoons vegetable oil
8 oz extra firm tofu, cut into 1/2-inch cubes
kosher salt
black pepper
2 tablespoons ginger, finely diced
2-1/2 teaspoons sesame oil
1 teaspoon garlic, finely diced
1/4 teaspoon red pepper flakes
1/4 cup soy sauce
2 tablespoons sugar
2 medium scallions, thinly sliced
2 tablespoons lemon juice
1 medium red bell pepper, sliced
1/2 cucumber, sliced and quartered

Directions
1. Boil noodles according to package directions in heavily salted water.  Drain and rinse with cold water.
2. Heat the oil in a medium frying pan.  Add tofu and sear on two sides (cooking for about 4 minutes per side).  Using a slotted spoon, remove tofu to a paper-towel-lined plate and season with salt and pepper.
3. Reduce heat to low and saute ginger, garlic, and red pepper flakes in sesame oil.  Remove the pan from the heat.  Add soy sauce and sugar; stir until sugar is dissolved.
4. Scrape the ginger mixture into a heat-proof serving bowl.  Add lemon juice and scallions.  Stir to combine.  Add the reserved noodles, reserved tofu, bell peppers, and cucumbers.  Toss to combine.

Notes
This was pretty quick and easy to make.  Plus, my kids raved about it.

Source
Megan Hutchins, modified by myself