In a small bowl whisk stir together, soy sauce, rice vinegar, mirin, orange juice, and lemon juice. Squeeze in the juice of 1 full lime. Reserve ½ cup (125 mL) for serving.
Add to the bowl the cubed tofu, marinade for 15 minutes.
In a non-stick sauté pan over medium high heat, add sesame oil and brown tofu on all sides, roughly 4 minutes. Remove from heat and set aside.
In a large pot, boil zucchini as per package instructions. Strain well and transfer noodles to a bowl and cool. Stir in cooked wheat berries (or barley) and 1 tbsp. (15 mL) of dressing. Serve mixture into two bowls. Top with tofu, avocado, radish slices and 1 seaweed cracker. Garnish with green onions and sesame seeds. Serve with dressing.