In small bowl, pour 1 cup hot water over dried mushrooms; let stand about 20 minutes or until soft.
Meanwhile, cook and drain noodles as directed on package.
Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
Cut into 1⁄4-inch cubes; set aside.
Drain water from dried mushrooms; rinse with warm water and drain again.
Squeeze out excess moisture from mushrooms.
Remove and discard stems; cut caps into 1⁄2-inch strips.
In 12-inch skillet or wok, heat oil over medium-high heat.
Add onion; cook and stir 3 minutes.
Add all mushrooms and tofu; cook and stir 3 minutes.
Stir in teriyaki sauce.
Reduce heat; partially cover and simmer about 2 minutes or until vegetables are tender.
Stir in noodles, cilantro and sesame seed.
Notes & Wine Advice
Soba noodles are made with buckwheat and wheat flour. These quick-cooking noodles have a similar taste to wheat noodles. Look for them near the Asian ingredients in the grocery store.