Boil a jug of water, then add to a pot with the soba noodles and begin cooking.
Cut the broccoli into small florets, including the leaves and peeled diagonally sliced stem. Add on top of the noodles half way through cooking, and put the lid on to finish.
Meanwhile, panfry the tofu (in a little oil if needed, but if your pan is well seasoned, you wont). Sprinkle with salt and pepper, and cook a few minutes on each side until brown and crispy. Add the sesame seeds to the pan for the final minute to toast them also (if you're using cast iron, turn off the pan when you add them as it retains enough heat to toast them when off).
Drain and reserve the water from the broccoli and noodles, then rinse. Blend the sesame sauce ingredients in a blender until smooth and creamy, then add back to the broccoli and noodles, along with the tofu, sesame seeds, and spring onions (reserving a little of each to garnish). Mix gently to combine, season to taste with extra salt and pepper as desired.
Serve in bowls garnished with reserved tofu, sesame seeds, and spring onions, and some red chilli flakes. Will keep for 5 days in the fridge.
Video
Notes
Gluten free: Choose 100% buckwheat soba noodles, as most brands are actually 50% wheat flour and thus not gluten free. Or use another gluten free noodle such as brown rice or sorghum noodles.