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Prepare the dressing: In a blender, combine the fresh ginger, fresh mint leaves, fresh coriander roots and stalks, rice wine vinegar, pure maple syrup, tamari, tahini, extra virgin olive oil, miso paste, and sesame oil. Blend until smooth. Set aside.
Cook the tofu: In a bowl, toss the tofu pieces with 2 tablespoons of the prepared dressing. Let marinate for 10 minutes. Heat a non-stick frying pan over medium heat and cook the tofu until golden and crispy on all sides. Remove from the pan and set aside.
Prepare the salad ingredients: In a large pot, bring the water to a boil. Add the frozen edamame beans and cook for 2 minutes. Then add the dried soba noodles and cook according to package instructions. Drain and rinse under cold water.
In a large bowl, combine the cooked edamame beans and soba noodles with the carrot, Lebanese cucumber, spring onions, snow peas, and fresh chilli. Add the cooked tofu pieces.
Drizzle the remaining dressing over the salad and toss gently to combine.
Serve the Soba Noodle and Tofu Salad immediately or refrigerate until ready to serve.