Preheat your oven to 375°F.

Soba noodles:Bring a pot of water to a boil. Add soba noodles and cook for about 9 minutes. Strain and rinse under cold water until cool. Set aside.

Gluten-free option (rice noodles):Bring a large pot or kettle of water to a boil. Remove from heat. Submerge rice noodles and let sit for about 7 minutes, or until tender with no crunch. Reserve 1/3 cup of the water. Strain and rinse under cold water. Set aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss the carrot, zucchini, red pepper, and marinated tofu with oil, salt, and pepper. Spread onto a baking sheet and bake for about 15 minutes. Cook longer if you prefer it crispier.

When the vegetables are done, toss the noodles with ¾ of the sauce. Transfer to a serving bowl. Top with roasted vegetables and tofu, then garnish with the remaining sauce, sesame seeds, and diced cilantro.