For Crispy Tofu: Cut 1 block of tofu into 1-inch cubes. In a large bowl, combine the tofu with nutritional yeast, 2 tbsp cornstarch, and 0.5 tsp garlic powder. Mix until the tofu cubes are evenly coated. Add 2 tbsp soy sauce and 1 tbsp sesame oil and stir gently until combined. Place tofu in an air fryer basket and airfry at 400F for 25 minutes, shaking the basket every 5-10 minutes to ensure even baking. Alternatively, spread tofu cubes on a baking sheet and place in a 400F oven for 30 minutes, flipping halfway through.
For Sesame Sauce: Combine 0.25 cup tahini, 1 tbsp soy sauce, 1 tbsp mirin, 0.5 tbsp rice vinegar, 0.5 tbsp maple syrup, 0.5 tsp garlic powder, and 1 tbsp sesame oil in a small bowl and whisk until combined. The sauce will be thick at this point. Add 1-2 tablespoons of water in small increments and stir until the sauce is smooth.
To Assemble: Cook your soba noodles (170g total for 2 servings) according to package directions. You can choose to rinse with cold water or serve warm. Place soba noodles in a bowl and drizzle them with about a tablespoon of the prepared sesame sauce. Toss to coat. Top with the crispy tofu, shelled edamame, more sesame sauce, thinly sliced green onion, and toasted sesame seeds. Add some chilli oil if you like things spicy!
