Step 1

Make Dressing: In a medium baking dish (one that's big enough to hold the tofu), whisk together tamari, lime juice, rice vinegar, sesame oil, grapeseed oil, Sriracha, maple syrup, garlic powder and fresh ginger.

Step 2

Start the Noodle Salad: Pat tofu dry with a clean dish towel and cut into bite-sized pieces. Transfer tofu to the dressing, pressing it down to submerge it in liquid.

Step 3

Cook noodles: Cook buckwheat noodles according to the package's directions (do not overcook!). Strain and rinse thoroughly with cold water. Shake off excess water, then transfer noodles to a large bowl.

Step 4

Assemble: Pour dressing over noodles (use a slotted spoon or your fingers to hold back tofu for now). Toss noodles until evenly coated. Add tofu, carrots, celery, bell pepper, scallions, sesame seeds, and red pepper flakes. Gently toss to mix. Garnish with scallions, sesame seeds, and/or red pepper flakes, to taste.