Cut tofu into cubes. Mix with 1 tablespoon soy sauce, chili oil, and baking powder. Marinate 10 minutes.

Boil soba noodles, rinse under cold water, and chill in the fridge.

Ribbon carrot and cucumber, slice spring onion.

Mix miso, lemon juice, sesame oil, water, chopped ginger, and sugar until creamy.

Heat oil in a pan, fry marinated tofu until golden.

Add garlic, fry briefly, then add 1 tablespoon soy sauce and cook until absorbed.

Toss chilled noodles, veggies, and tofu with the creamy miso ginger dressing.

Add fresh coriander, crushed peanuts, salt, and pepper. Toss gently and serve cold.