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1
Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes.
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2
Cut in 1-inch wide dominoes.
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3
Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes.
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4
Using tongs or a slotted spatula, remove from the pan and set aside on a plate.
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5
Add the onion to the pan, and stir-fry until it softens, about three minutes.
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6
Add the remaining tablespoon of oil and the squash.
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7
Cook, stirring often, for 10 minutes.
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8
Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant.
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9
Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium.
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10
Simmer five minutes or until the squash is tender.
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11
Uncover and add soy sauce to taste.
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12
Keep warm while you cook the soba.
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13
Bring 3 or 4 quarts of water to a boil in a large pot.
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14
Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they dont stick together.
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15
Wait for the water to come back up to a rolling boil it will bubble up so dont fill the pot all the way and add 1 cup of cold water.
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16
Allow the water to come back to a rolling boil, and add another cup of cold water.
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17
Allow the water to come to a boil one more time, and add a third cup of water.
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18
When the water comes to a boil again, the noodles should be cooked through.
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19
Drain and toss with the sesame oil.
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20
Arrange the noodles on a platter, top with the tofu and vegetables, and serve.
