Steam the broccoli and edamame until slightly tender. Remove from heat and allow to cool.

Meanwhile, combine the peanut butter, soy sauce, sesame oil, and rice vinegar in a food processor and pulse until smooth.

Drain the tofu and cut into small cubes. Mix the tofu with half of the sesame dressing and set aside.

Cook the buckwheat noodles according to package directions. Drain, then rinse with cold water. Return back to pot once cooled and add in the tofu, broccoli, edamame, shredded carrots and red bell pepper. Drizzle the rest of the dressing on top, sprinkle in the sesame seeds, and toss together to evenly coat.

You can serve the salad immediately or refrigerate until you're ready to eat.