Ingredients

• 2 medium cloves garlic, grated
• 1/3 cup sunflower oil
• a few drops of toasted sesame oil
• 1/3 cup fresh lime juice
• sweetener to taste, liquid stevia / brown sugar / coconut nectar
• 1 - 2 tablespoons sriracha sauce

Noodle Salad

• 12 ounces firm tofu, sliced into bite-sized slabs
• toasted sesame oil
• fine grain sea salt
• 8 ounces fresh udon noodles, or 4 ounces dried
• 1 teaspoon toasted sesame oil
• 2/3 cup sliced scallions / green onion
• 2 cups cilantro leaves and stems, lightly chopped
• a big handful of shredded basil
• 1 1/2 cups very finely shredded cabbage
• 1 cup chopped pineapple (or mango, or peaches!)
• 1/3 cup toasted unsweetened coconut
• 1/2 cup salted (organic) peanuts
• 3 tablespoons pickled sushi ginger, chopped
• 2/3 cup grated carrots
• 1 medium avocado, sliced
• 3 tablespoons hemp seeds

Directions

1. Combine the garlic, sunflower oil, toasted sesame oil, and lime juice in a jar. Add your preferred sweetener to taste, a bit at a time, and then add the sriracha until it reaches the desired amount of spicy. Set aside
2. Rub the tofu with a bit of toasted sesame oil and sprinkle with a bit of salt and either grill or bake at 350F until nice and golden, ten minutes or so. Set aside. You can do this ahead of time a day ahead if you like.
3. Cook the noodles in a medium saucepan of salted water. Drain, run under cold water, shaking off any excess, and transfer to a large serving bowl.