1/2 cup soy sauce
1 tablespoon fresh lemon juice
2 tablespoons unseasoned rice vinegar
2 tablespoons Toasted sesame oil
1 teaspoon ground ginger
1 teaspoon garlic powder
14 ounces firm tofu (drained and cut into 1/2-inch-thick slices)
2 tablespoons Kosher salt
8 ounces buckwheat (soba) noodles
3 tablespoons plain sesame oil
3 tablespoons shallots (minced)
1 tablespoon fresh ginger (peeled and finely grated)
1 tablespoon minced garlic
2 cups broccoli florets
1 red bell pepper (stemmed, seeded and cut into 1/8-inch-thick strips, about 1-1/2 cups)
1 large carrot (peeled and cut into 1/8-inch-thick slices, about 3/4 cup)
1 small zucchini (cut in half lengthwise and then cut crosswise into 1/8-inch-thick slices (about 3/4 cup))
2 cups Earthbound Farm Organic Zen Blend
  dash salt (to taste)
2 teaspoons toasted sesame seeds