Place soy sauce, sesame oil, garlic and ginger in a shallow glass or ceramic dish. Add tofu. Turn to coat. Set aside.
Cook noodles in a saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water.
Remove tofu from marinade, reserving marinade. Heat olive oil in a large, nonstick frying pan over medium-high heat. Add tofu. Cook, turning, for 3 to 4 minutes or until golden brown. Transfer to a bowl.
Add noodles, reserved marinade, salad leaves, snow peas, capsicum, cucumber and carrot to tofu. Toss to combine. Serve.
Tips & variations
Use a vegetable peeler to cut ribbons from cucumber and carrot.