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Asian Noodle Salad With Sticky Ginger Tofu Cubes

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Ingredients

1/2 box (4 oz.) Maifun rice noodles

1 packet miso soup mix

1/4 cup liquid aminos "soy sauce"

OR 2 Tbsp traditional soy sauce

1 cup sliced shiitake mushrooms

1 1/2 cups edamame beans, frozen (heat in microwave or stove top)

3/4 cup fresh bean sprouts

1/2 cup chopped cilantro

1/4 cup raw or roasted cashews

1 tsp grated fresh ginger

1 tsp chili oil

black pepper

optional: 1 lime juiced and tossed with noodles

12 ounces extra firm tofu, cubed

1 tsp EVOO

1/4 cup liquid aminos

OR 2 Tbsp soy sauce

1 tbsp fresh grated ginger

1 tsp garlic powder

1 Tbsp agave syrup

1/4 cup mandarin oranges canned juice

4 cups spinach

wasabi rice crackers

wasabi-Vegenaise dressing

1 can mandarin oranges, drained (save the juice for tofu)

2 parts vegenaise

1 part agave syrup

1 part soy sauce

1 part mandarin juice

1/2 part wasabi powder (more wasabi, more heat)

grated ginger - a touch

pepper

grated carrot, opt'l

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