Cook 4 oz. soba noodles according to package directions. In the last 2 minutes, add 8 oz. cubed tofu to the water. Gently pour into a colander and drain well.
In a small bowl, whisk together soy sauce, sesame oil, brown sugar, and a splash of brown rice vinegar.
Pour soy sauce mixture over soba noodles and mix well. Taste and adjust seasoning if needed. Top with sliced zucchini, carrots, and scallions. Garnish with shredded dried seaweed and sesame seeds.
