Crispy Soy Tofu
- 400 g firm tofu (diced)
- 1 tbsp olive oil
- 2 tbsp soy sauce (use GF tamari or coconut aminos if needed)
Salad Ingredients
- 200 g edamame
- 1/4 red cabbage (finely sliced)
- 1 large carrot (grated or julienned)
- 250 g cucumber (peeled into strips using a julienne peeler, with the soft middle removed)
- 100 g vermicelli noodles (2 cakes, soaked in boiling water for 2–3 minutes)
- 75 g raw cashews (crushed (optional))
- 20 g fresh mint leaves (chopped)
Creamy Peanut Dressing
- 125 g peanut butter (100% natural)
- 2 tbsp soy sauce (use GF tamari or coconut aminos if needed)
- 2 tbsp maple syrup
- 1 whole lime (the juice)
- 1 clove garlic (minced)
- 1/2 inch fresh ginger (peeled and grated or 1/2 tsp ginger powder)
- 1 tsp Sriracha (optional)
- 125 ml water (warm - add more or less for your preferred consistency)
