Using a tofu press or DIY tofu press, press the soft tofu for 1-2 hours to remove a lot of the water. 

Whisk together the kelp granules, lemon juice, soy sauce, garlic, salt & pepper, and olive oil. 

Cut the pressed soft tofu into four large triangles. I cut mine through the middle longways and then at a diagonal to make large triangles but with a slightly thicker tip at the bottom to make it square off a little. You can cut yours however you'd like! Cut the tofu across the top to create a flaky texture- be sure not to cut all the way through or too deep that it will fall apart. Just barely cut the top. 

Transfer half the marinade into the bottom of a large Tupperware container, carefully add the sliced tofu triangles, and then brush the rest of the marinade on the top. Cover and marinate overnight or up to 24 hours.

Boil and cook noodles according to package. 

Prepare the vegetables by thinly slicing the cucumbers, carrots, cilantro, and scallions. I used a potato peeler to make large thin pieces of cucumbers and carrots. Toss the sesame noodles with the soy sauce, sesame oil, and half of the sesame seeds. Reserve the rest for serving. 

Heat a large pan on medium-high. Add a very thin layer of oil at the base of the pan and carefully add the tofu. Sear the bottom until it's golden brown, about 5 minutes but check halfway through. Flip very carefully and cook that side for 3-5 more minutes or until golden brown. Remove and serve with sesame soba noodles and ribboned cucumbers, carrots, cilantro and scallions. Top with remaining sesame seeds and a drizzle of homemade or store-bought teriyaki sauce. Enjoy!