Whisk together the oils, soy sauce, lime juice, garlic, chili flakes and agave. Set aside.
Chop a block of firm tofu into bite sized pieces. Cover with the marinade and leave for a couple of hours. As is the case with any tofu dish, the longer the better.
Boil the soba noodles until tender, drain, rinse and set aside.
Blanche broccoli florets until tender crisp.
In a wok / saute pan, stir fry the tofu, reserving the extra marinade.
Chiffonade the basil.
Toss the noodles, broccoli and tofu together, dress with the extra marinade. Feel free to make a double batch if you like extra sauce. Heat through if you are serving warm, if not leave in the fridge, then bring to room temperature just before serving. Sprinkle with the basil and extra chili flakes if you'd like it extra spicy.