1 Bring a large pot of water to the boil. Cook noodles following packet instructions, drain and refresh with cold water.
2 Meanwhile, heat 2 teaspoons of sesame oil in a large non-stick frying pan over a medium-high heat. Add the tofu and stir-fry until golden brown on all sides. Reduce the heat and pour over the teriyaki sauce. Cook the tofu for a further 30 seconds, then remove tofu from pan.
3 Increase heat to medium-high and add the remaining sesame oil, garlic, ginger, broccolini and shallots to the pan. Stir-fry the vegetables for 2–3 minutes, or until they are tender.
4 Arrange the soba noodles on four serving plates and top with the tofu, broccolini mix, sliced avocado and the edamame beans. Garnish with sesame seeds and serve.