To a blender cup, combine the sesame paste, chili oil, vinegar, tamari, garlic, sweetener, five spice, allspice, and broth. Blend until smooth. Taste and adjust with more tamari or vinegar based on your preference, then set aside.

In a large bowl, add the cabbage, pepper, and scallions. Add the lime zest and juice, sesame oil, agave, and a generous pinch of salt. Use clean hands to massage the ingredients into the cabbage to soften it. Set aside to marinate.

Bring a medium pot of water to a boil. Cook the noodles according to package instructions. While the noodles cook, add the lime juice, tamari, and sweetener to a medium mixing bow and whisk together. Once the noodles are cooked, drain and rinse the noodles thoroughly under cold water until completely cool. Transfer the noodles to the bowl with the dressing and toss to coat. Top the noodles with a few ice cubes and set aside.

For a quick protein option, crumble the smoked tofu or cook the edamame according to package instructions. If you want to cook your tofu, heat a pan over medium-low heat with oil. Once hot, add the crumbled tofu and spread it out evenly in the pan. Cook undisturbed for 3 minutes, then stir and continue to cook, stirring occasionally, until golden. Remove from heat and set aside.

To assemble, drizzle a few spoonfuls of the sauce into the bottom of your bowl. Add a serving of the dressed noodles, followed by a generous sprinkle of the crumbled tofu or edamame, and another drizzle of the sesame sauce. Top with a generous scoop of the cabbage slaw. Garnish with some torn mint and cilantro, and serve with a wedge of lime. Enjoy immediately.