Vegan Sesame-Cashew Soba Noodle Salad

Bring a large saucepan of salted water to a boil. Once the water is boiling, add the soba noodles and broccolini (or broccoli) and cook according to the package instructions. My noodles had a cook time of 5-6 minutes, which is the perfect amount of time for broccoli. If you are using noodles with a longer cook time, add the noodles first and then add the broccoli when there is 5-6 minutes left of cook time on the pasta. Drain in a colander and rinse well under cold water and toss to remove some of the starch. Alternatively, you can steam or blanch the broccoli in a separate pot or using an Instant Pot.
Meanwhile, make the Pan-Fried Tempeh. Heat the oil in a large frying pan over medium-high heat. Once the oil hot, add the tempeh slices in a single layer. Brush the top layer with a bit of the tamari. Cook the temeph slices, undisturbed, for 3-5 minutes, or until nicely browned. Flip and cook on the other side until well browned, brushing again with the tamari.
To make the Spicy Ginger Sesame Cream, place all of the ingredients in a high-speed blender and blend until smooth and creamy. Alternatively, add all of the ingredients except for the water in a medium bowl and whisk until well incorporated; add the water gradually, whisking to thin.
To assemble the salad, toss the cooked noodles with the Spicy Ginger Sesame Cream. Add the cooked tempeh, along with the edamame, carrot ribbons, radish slices, cilantro, scallions, and sesame seeds.