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1
Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot.
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2
You want it to barely cook.
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3
Drain and rinse under cold running water.
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4
Sprinkle with lemon zest and set aside.
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5
In the meantime make the dressing by combining the cilantro, garlic, cayenne or red pepper flakes, salt, and olive oil.
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6
Blend in a food processor or chop by hand.
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7
Taste, adjust for more salt if needed and set aside.
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8
Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long).
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9
Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
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10
Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
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11
Remove from skillet, let cool a bit and if desired cut into matchsticks.
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12
In a large mixing bowl, combine the soba, broccoli and a couple big splashes of the cilantro dressing.
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13
Toss until well combined.
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14
Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed.
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15
Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.
