Vegan Asian Fusion Snack Platter: Recipes by our chefs

Ingredients

• 1 cup thinly sliced Japanese cucumber
• 1 medium carrot, julienned
• 1/2 block firm tofu, cut into small cubes
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon agave syrup
• 1/2 teaspoon chili flakes
• 1/4 cup pickled radish, sliced
• 1/4 cup vegan kimchi
• 1/4 cup edamame, shelled and cooked
• 1 tablespoon sesame seeds
• Fresh cilantro for garnishing