Combine the maple syrup, tamari, ginger, lime juice, sambal oelek, sesame oil and 15 ml (1 tbsp) of olive oil. Set aside.

Drain and blot the tofu noodles and transfer them to the dressing. Set aside.

Heat 5 ml (1 tsp) of olive oil in a skillet over medium-high heat and brown the tempeh for two minutes on each side. Set aside.

Peel and slice the dragon fruit. Then cut each slice in two to make quarters.

Lift the noodles with tongs, making sure to grab excess dressing. Place the noodles in the centre of the bowls.

Distribute the strips of yellow sweet pepper, beets, carrots, tempeh, dragon fruit and coriander around the noodles.

Pour the rest of the dressing over the vegetables and garnish with peanuts.