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Toss the tempeh cubes in the cornflour with a good pinch of salt until lightly coated
Heat the oil in a large frying pan over medium-high heat
Add the tempeh and cook for 8–10 minutes, turning regularly, until golden and crisp on all sides
Remove from the pan and set aside
In the same pan, lower the heat slightly and add a touch more oil if needed
Add the garlic and ginger and cook for 1-2 minutes until fragrant
Stir in the soy sauce, ketchup, maple syrup, rice vinegar, chilli paste and water
Bring to a simmer
Stir in the cornflour slurry and cook for 30-60 seconds until the sauce turns glossy and thickens
Return the tempeh to the pan and toss to coat until sticky and coated
Cook the soba noodles according to packet instructions
Drain and rinse briefly under warm water to loosen
Toss the soba with the sesame oil, soy sauce and rice vinegar
Fold through the edamame and spring onions
Divide the soba between bowls and top with the Manchurian-style tempeh
Scatter with sesame seeds and extra spring onions and drizzle with chilli oil if you like