For the Ginger-Sesame Dressing:


For the Ginger-Sesame Dressing:

In a food processor, combine the lemon zest, ginger, honey, cayenne and salt and process until smooth.

Add the lemon juice, rice vinegar, and shoyu, combine and with the machine running, drizzle in the oils.

Cook the soba in plenty of boiling salted water just until tender, drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat dry and cut it into rectangles.

Cook the tofu in a dry nonstick skillet over medium heat for a few minutes or until the pieces are browned in one side.

Toss gently once or twice, continue cooking for a minute or until the tofu is firm, golden and bouncy.

In a large bowl, combine the soba, the 1/4 cup cilantro, the green onions, cucumber and the dressing.

Toss until well combined. Add the tofu and toss again gently.

Serve on a platter garnished with the cilantro sprigs and the toasted sesame seeds.