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Boil a pot of water and cook the soba noodles according to package instructions, usually 4–5 minutes. Drain and rinse with cold water to stop the cooking and remove extra starch.
Pat the tofu cubes dry. Toss them in a bowl with cornstarch until evenly coated.
Heat the oil in a skillet over medium heat. Add the tofu cubes and cook until all sides are golden and crispy, about 10–12 minutes.
In a small bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, maple syrup, and water until smooth and creamy.
In a large bowl, combine soba noodles, shredded cabbage, shredded carrots, green onions, and tofu. Pour the sesame dressing over and toss well to coat.
Sprinkle sesame seeds on top. Serve immediately or chill before serving.