Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Peel and mince the garlic and ginger. Thinly slice the scallions on an angle. Cut the lime into quarters. With paper towels, press the excess water out of the tofu, then cut it into 1-inch cubes. Cut off the ends of the lemongrass, then peel away the fibrous outer layers until you reach the white, pliable core. Finely chop the lemongrass core.

When the water boils, add the soba noodles. Cook 4 to 6 minutes, or until tender, but not too soft. While the noodles cook, make the dressing. In a large bowl combine the mirin, soy sauce, sesame oil, half the scallions, and the juice of 2 lime wedges; season with salt and pepper to taste. Once the noodles are finished, drain and rinse with cold water, then add them to the dressing. Toss to thoroughly coat.

Season the tofu with salt and pepper to taste. In a medium nonstick pan, heat some oil on medium-high until very hot. Add the tofu and cook 8 to 10 minutes, or until browned on all sides, stirring occasionally. Season with salt and pepper to taste, then transfer to a paper-towel-lined plate. Wipe out the pan.

In the same pan used to cook the tofu, heat a couple teaspoons of oil on high until hot. Add the Chinese broccoli, garlic, ginger, lemongrass, and whole birdseye chilis; season with salt and pepper. Cook 3 to 5 minutes, or until the broccoli is bright green and slightly wilted, stirring occasionally.

Stir in the hoisin sauce, ¼ cup of water, and the browned tofu. Cook 30 seconds to 1 minute, or until thoroughly combined and heated through. Season with salt and pepper to taste, then remove from the heat. (To avoid eating the whole birdseye chilis, remove the chilis before plating.)

Toss the soba noodles to coat them in the dressing once more, then divide them between 2 plates or bowls. Top the noodles with the tofu and Chinese Broccoli mixture, then garnish with the remaining lime wedges and scallions. Enjoy!