To a mixing bowl add smooth peanut butter, coconut aminos, date syrup and apple cider vinegar. Whisk to blend. Thin the sauce out with water until it’s as smooth and thin as you like.
Cook Edamame Spaghetti according to package instructions and cool them off under running cold water.
Slice tofu into 1cm thick strips and set aside. If you don’t like raw tofu, fry the block in some olive oil until golden and then slice it up.
Transfer cooked Edamame Spaghetti, all the veg and 2/3 of the sauce to a large mixing bowl, tossing to combine. Serve the cold noodle salad into individual plates with a couple tofu slices, sliced green onions, a sprinkle of chopped peanuts and extra sauce on the side.