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Cook your noodles according to the packet instructions, then rinse very well in cold water, transfer to a bowl, drizzle with some toasted sesame oil to stop them from clumping or sticking together, toss around to coat, then leave to one side.
In a mixing bowl, add the lime juice, grated garlic, tahini, tamari and whisk together until you have a pale golden dressing.
Add the quartered tomatoes, smacked cucumber (to do this, you smack it until the skin breaks with a rolling pin, then roughly chop), the fresh herbs and sesame seeds, and sumac, then toss very well to coat it in the dressing.
Season to taste!
To plate up, divide the noodles into bowls, followed by the tahini tomato mixture, the tofu cubes, and sprouted seeds.
Sprinkle the furikake or sesame, salt and pepper over the tofu cubes, then drizzle over more runny tahini, a squeeze of lime, and dig in!