Soba Noodle Salad with Marinated Tofu

1 block of Nigari tofu, firm
1 package of soba noodles
2 grated carrots
1 cucumber, sliced thinly
1 tablespoon sesame seeds (optional)

Tofu marinade
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
1 green onion, chopped
1/4 teaspoon Chinese chili paste
1/4 teaspoon sucanat (unrefined sugar)

Sesame Dressing
6 tablespoon rice vinegar
3 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon grated ginger
3 tablespoon green onion, chopped
1 1/2 teaspoon chili paste
3 tablespoon sucanat (unrefined sugar)

Drain the tofu water from the package and pat the tofu dry. Turn the empty tofu container over, use it as a base, and rest the tofu on top. Place a plate over the tofu and something heavy on top of the plate (a large can of food will do, or a stack of plates). Let the tofu sit with the weight pressing out the extra water for about an hour. Meanwhile prepare the marinade and the salad vegetables. When the tofu has drained, slice it in half, and slice each half into six slabs. Wisk together the marinade ingredients and pour it over the sliced tofu. Marinate (refrigerated) for at least one hour or overnight. The longer you marinate the tofu, the more flavorful it will be. After the tofu has marinated, cut each slab into bite sized cubes.
  
Prepare the soba noodles according to the package directions. Whisk together the sesame dressing ingredients. Pour the dressing over the prepared soba noodles and mix well. Add the vegetables (you can add any type of vegetable that you like), the tofu, and garnish with the sesame seeds.