Peanut Tofu and Soba Noodle Bowl

• 8 oz soba noodles 250 grams, or double for lunch leftovers
• 1 package 12 oz or 350 grams extra firm tofu, cut into 1" cubes
• 100 grams white mushrooms sliced, or cremini mushrooms as alternative
• 1 tbsp vegetable oil such as canola, avocado, or grapeseed
• 1/2 cup edamame thawed, frozen
• 1 red bell pepper thinly sliced
• 1 carrot peeled and shredded or cut into matchsticks
• 1 green onion thinly sliced
• 1/4 cup cilantro finely chopped leaves

Peanut Sauce:

• 3 tbsp peanut butter I used smooth
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tsp brown sugar
• 1/2 garlic finely chopped or minced, clove