1 Cut the tofu into cubes, wipe it and put it into a bowl to marinate with the soy sauce and sesame oil for 30 minutes, stirring from time to time.
2 Cook the pasta for the time indicated on the package then drain, immerse the strainer in a bowl of cold water, and drain again then pour the pasta into a large bowl. Immediately drizzle with olive oil, mix and reserve.
3 Wash the salad and dry the leaves. Clean the radishes and slice into thin slices.
4 Peel the spring salad onions and chop them coarsely, including part of the green of the stem.
5 Drain the tofu and fry it on all sides for 5 min in a pan on low heat with 3 tbsp of the marinade.
6 Prepare the sauce by mixing the rest of marinade with 4 tbsp of olive oil, the lemon juice, salt, pepper and Espelette chilli pepper.
7 Add the cubes of tofu, chopped onions and radish slices to the pasta, pour over the sauce, mix and adjust seasonings.
8 Put the salad leaves at the bottom of 4 bowls, divide pasta salad between the bowls and top with a large pinch of alfalfa sprouts.