Drain water from tofu and set it in a strainer over a bowl with a plate on top of the tofu to help remove any remaining water. Combine the tahini, sesame oil, miso, soy sauce, vinegar, brown sugar, ginger, and garlic in a small bowl. Whisk in the water a little at a time until the sauce reaches desired consistency. Set aside half of the sauce. Cube the tofu and marinate in the remaining half of the sauce for 20-30 minutes. Preheat oven to 425 F. Drain the tofu cubes and spread them on a baking sheet. Bake 20 minutes, or until golden. Meanwhile, bring 4 cups of water to a boil in a medium-sized pot, add sea salt and soba noodles, and cook for about 7 minutes or until done. Drain and rinse under cool water. Set aside. Heat oil in a skillet over high heat, then add the broccoli and carrot, stirring until the veggies just begin to soften. Remove from heat. Wipe out the skillet and gently toast sesame seeds in a dry pan over low heat until fragrant. Toss the veggies and tomatoes with the noodles, tofu, and remaining sauce. Garnish with sesame seeds.