Vermicelli Satay Vegan Buddha Bowl

Ingredients

• 130g Vermicelli Rice noodles
• 80g Greens base (spinach, lettuce, kale, mesclun, etc)
• 600g Tofu + 2 tbsp cornflour + Salt
• 100g Red Cabbage
• 1/2 cucumber
• 1 Avocado
• 100g Mung beans
• 3 carrots
• 1/2 cup thawed edamame beans
• 2 tbsp Sesame seeds
• 2 1/2 tbsp Sesame Oil
• 2 tsp Tamari
• 1 tsp Maple Syrup
• 1/2 cup Peanut butter
• 2 tbsp Tamari
• 1 tbsp Rice Wine Vinegar
• 1 tsp minced ginger
• 1 tsp garlic powder
• 1-2 tsp chilli flakes
• 150-200 ml of (canned coconut milk)
• Coriander
• Peanuts or cashews