Rainbow Mandarin Warm Noodle Salad | VegNews

Ingredients

• For the tofu marinade:
• ½ cup coconut aminos
• 1 tablespoon
• miso paste
• 1 teaspoon chili garlic paste
• 1 block
• tofu
• , pressed and cubed
• For the salad:
• 1 (16-ounce) package red rice pad Thai noodles, cooked to package instructions
• 1 teaspoon sesame oil
• 1 cup thinly sliced purple cabbage
• 1 large carrot, grated
• 10 snap peas, thinly sliced 
• 4 green onions, sliced
• 4 mandarins, peeled and separated 
• For the dressing: 
• Juice of 1 blood orange
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon maple syrup 
• ½ teaspoon ground ginger
• ¼ teaspoon pepper
• ½ teaspoon salt