the tofu square in half horizontally, then cut each square into
triangles, making four servings. Place the slices between paper towels,
press down to remove access water, and allow them to rest for 15 min.
the ingredients of brown rice vinegar through the orange rind in a
small saucepan and bring to a low boil. Reduce the heat and simmer for 6
min or longer depending on the desired thickness of the glaze.
toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu and cook 5 min each side or until they are golden brown (if
desired, use tongs to hold the tofu and cook the edges as well for 1
min). Once the tofu is finished cooking, remove from the pan, then add
the sesame seeds and toast for 30 - 60 seconds. Remove and set aside for
garnish. Arrange tofu slices on soba noodles and top with soy sauce glaze, toasted sesame seeds, and sliced green onions.