In two separate bowls combine half the marinade ingredients in each bowl (to use all the ingredients in total). To one bowl add the cut tofu pieces and set aside for 30 minutes. Set aside the second bowl of marinade.
Meanwhile put a medium saucepan of water on the stove to boil. Once boiling, add the soba noodles and boil for four minutes. Drain and cool the noodles by running under cool water. Add the noodles to the second bowl of marinade and toss to coat.
Heat oil in a frying pan on medium. Using a slotted spoon transfer the tofu to the pan and fry for 5 - 6 minutes, turning occasionally, until golden brown and lightly crispy. Add any remaining marinade and cook until it has coated the tofu and becomes sticky.
Arrange the lettuce leaves on a plate and add half of the carrot and capsicum (and optional radish) across the leaves. Then add half the soba noodles to the leaf cups, and finally the cooked tofu. Sprinkle with sesame leaves and eat immediately.