Press the tofu to remove excess moisture, then cut into bite-sized cubes.

Heat vegetable oil in a skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides.

In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and chili flakes or hot sauce.

Cook soba noodles according to package instructions. Rinse under cold water and drain well.

Once tofu is crisp, pour the sauce into the skillet and stir to coat. Let it simmer for 1–2 minutes to soak in the flavor.

Toss the noodles with the sauced tofu until evenly coated.

Serve warm or cold, topped with fresh vegetables and optional sesame seeds or peanuts.