Pre-heat oven to 425f.
Make the sauce. Put all ingredients except the water in a vitamix or high speed blender and turn on high until a creamy sauce is reached. Add water as needed for desired consistency. I found that a thicker sauce coats the noodles better and makes this dish more enjoyable to eat. Set aside
Wrap tofu in a clean dish towel or paper towl. Apply presure and remove as much moisture as possibly. Cut into cubes and lay on a baking sheet. Toss with the sesame oil and tamari and bake for 20-25 minutes, tossing half way through. Then turn on the broiler and leave under for 3-5 minutes. Keep an eye on it. Remove and set aside.
Rinse and drain you kelp noodles. Rinse and drain the seaweed, removing all the salt. If your edamame is frozen then defrost following package instructions
Build your bowls. Divide the kelp noodles evenly among two bowls. Layer with garbanzo beans, carrots, edamame, seaweed, avocado, baked tofu. Sprinkle with muts, red pepper, hemp seeds and serve with the dressing on the side or drizzled on top.