Miso Tofu Bowls with Matcha Dressing - alive magazine

Ingredients

• 2 - 350 g blocks extra-firm tofu
• 2 Tbsp (30 mL) miso paste
• 2 Tbsp (30 mL) low-sodium soy sauce
• 1 tsp (5 mL) sesame oil
• 2 tsp ( 10 mL) grated or finely chopped gingerroot
• 3/4 lb (340 g) soba noodles
• 1 1/2 tsp (7 mL) matcha powder
• 1 tsp (5 mL) wasabi paste
• 2 tsp (10 mL) honey
• 1/4 cup (60 mL) rice vinegar
• 1 tsp (5 mL) lime zest
• 1 cup (250 mL) thinly sliced carrot
• 1 cup (250 mL) thinly sliced daikon or red radish
• 1 1/2 cups (350 mL) cubed mango
• 2 cups (500 mL) pea shoots
• 2 green onions, sliced
• 2 nori sheets, torn into 1 inch (2.5 cm) pieces
• 1/4 cup (60 mL) sliced pickled ginger (optional)
• 2 Tbsp (30 mL) sesame seeds