Mango Tofu Noodle Salad Recipe for Fresh Flavors

Ingredients

• 1 block (14 oz) extra-firm tofu, drained, pressed, and cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil or olive oil
• 1 teaspoon garlic powder
• 1⁄2 teaspoon ground black pepper
• 1 tablespoon arrowroot powder
• 1 package instant ramen noodles (discard seasoning packet)
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce or tamari
• 2 cups curly kale, tough stems removed and finely chopped
• 2 cups spinach, chopped
• 1 carrot, shredded
• 1 ripe mango, peeled and diced
• 1 cup shelled edamame, cooked
• 2 scallions, thinly sliced
• 1⁄4 cup chopped fresh basil and mint leaves
• 1⁄4 cup toasted sesame seeds
• 1⁄4 cup sunflower seed kernels
• 2 tablespoons sesame oil
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1/4 teaspoon chili flakes (optional)