• 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

Method

• Step 1

  Preheat oven to 375˚F.

• Step 2

  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.

• Step 3

  Cook noodles as per package directions. Strain and rinse under cool water. Set aside.

• Step 4

  Mix together the lime juice, tamari, coconut sugar and ginger in a small bowl.

• Step 5

  Add the tofu, dressing, cucumber, onion and radish to a mixing bowl and combine well with the noodles.

• Step 6

  Plate the noodle mixture and garnish with pine nuts and mint.