Lightly rub each side of the sliced tofu with a little sea salt and set aside.
Place the dressing ingredients into a blender. Blend to a smooth creamy texture. Add a little more water if necessary. Place into a small serving bowl. Scatter with sesame seeds
Place the sesame oil into a pan. Add the tofu. Warm the oil and fry for a few minutes or until golden. Turn the tofu over and repeat. Remove the tofu from the pan and place on a plate. Add a few drops of tamari to each one. *Tofu can also be steamed in a steamer if preferred.
Place the pan back on the stove and add the ginger, garlic and chili. You might need to add a touch more oil. Sauté for a minute.
Add the spring onions and saute for another minute. Add the rice and a little water. Cover with a lid and steam for about 3 minutes or until warmed through. Mix gently.
Add the blanched broccoli and edamame and season with a dash of tamari. Mix gently.
Divide into 2 large noodle bowls.
Top with the tofu and scatter with chopped cilantro and toasted sesame seeds. Serve with the peanut butter sauce and wedges of limes.