- 10 ounces Tofu, cubed
- 17 ounces Shiratake Noodles
- 1 1/ 2 limes, juiced
- 3 tablespoons Tamari
- 2 teaspoons Coconut Sugar
- 2 teaspoons finely diced Ginger
- 3 Cucumbers, julienned
- 1/ 2 Red Onion, thinly sliced
- 1/ 4 cup Pine Nuts
- 2-3 Mint Leaves
- 1/ 2 red chili, thinly sliced
Preheat oven to 375˚F.
Add a small amount of water to a rimmed sheet tray (about 2 tablespoons) and add the tofu. Bake for 15 minutes, turning once, or until golden brown.
Cook noodles as per package directions. Strain and rinse under cool water. Set aside.
Mix together the lime juice, tamari, coconut sugar and ginger in a small bowl.
Add the tofu, dressing, cucumber, onion and radish to a mixing bowl and combine well with the noodles.
Plate the noodle mixture and garnish with pine nuts and mint.