To make dressing, whisk the ginger, sesame oil, 3 tablespoons vegetable, tamari, rice vinegar and sambal together in a small stainless steel bowl. Marinate the tofu with 2 tablespoons of the tamari dressing and 2 tablespoons of cilantro for 30 minutes.
In a large non-stick skillet heat 1 tablespoon of vegetable over moderately high heat and brown tofu on each side. Transfer the tofu with a slotted spoon to paper towels to drain. Reserve.
Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water and drain again. Transfer the noodles to a large bowl. Add the carrots, snow peas, bean sprout, peppers and toss with tamari dressing, just enough to coat the salad. Sprinkle with chopped cilantro and mix well. Season with salt and pepper.
To serve place the soba noodle salad on a plate, top with tofu and garnish with pea greens and pickled ginger.