Asian Tofu Salad with Sweet Sesame Vinaigrette

Ingredients

• 4-6 cups arugula
• 1 medium red bell pepper (orange or yellow bell pepper works too), cored and sliced
• 1/4 head red cabbage, shredded or finely chopped
• 2 medium carrots (about 1 cup), shredded*
• 4-5 green onions (or scallions) with tops and bulbs, sliced
• 1 cup mandarin oranges
• 1 cup raw cashews (almonds or pistachios work too), toasted or candied**
• 1/2-1 cilantro leaves, loosely packed, finely chopped
• Salt
• ground black pepper
• 1 block extra-firm tofu (14-16 ounces)***
• 2 tablespoons liquid aminos
• 2 tablespoons orange juice, freshly squeezed
• 1 1/2 tablespoons pure maple syrup
• 1/4 teaspoon allspice
• 2 small garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 tablespoon cornstarch or tapioca flour****
• 1/2 cup water
• 2 tablespoons pure maple syrup
• 1/2-1 teaspoon ground cinnamon
• 1 tablespoon water
• Pinch of salt
• 4 tablespoons cold-pressed sesame oil
• 4 tablespoons rice vinegar
• 2 tablespoons lime juice, freshly squeezed
• 1/4 teaspoon ground cloves
• 1/4-1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste