Tofu Edamame Noodle Salad

Ingredients

• 3½ Tbsp (50 ml) coconut aminos
• 3½ Tbsp (50 ml) fresh lemon juice (from 1 to 2 lemons)
• 3½ Tbsp (50 ml) rice vinegar
• 1 Tbsp (15 ml) sesame oil
• 1 Tbsp (10 g) cayenne pepper
• 1 Tbsp (10 g) grated peeled fresh ginger
• 1 garlic clove, grated
• 2 (8 oz/450 g) packages shirataki noodles
• 1 (14 oz/400 g) package extra-firm organic tofu
• 1 cup (4 oz/160 g) frozen shelled edamame
• 1 Tbsp (10 g) coarse kosher sea salt
• 2 carrots (200 g), shredded
• 1 small cucumber (300 g), thinly sliced
• 2 small scallions (20 g), thinly sliced
• 2 Tbsp (10 g) roughly chopped fresh cilantro leaves , for garnish
• Step 1 In a small bowl, combine all the ingredients for the marinade and whisk vigorously to combine. Divide the marinade between 2 bowls.