Noodle-y Mango Salad

Ingredients

For the Baked Tofu:

●  1 block (14 oz) extra-firm tofu, drained, pressed, and cubed

●  2 tablespoons soy sauce or tamari

●  1 tablespoon sesame oil or olive oil

●  1 teaspoon garlic powder

●  1⁄2 teaspoon ground black pepper

●  1 tablespoon arrowroot powder

For the Ramen Noodle Salad:

●  1 package instant ramen noodles (discard seasoning packet)

●  1 tablespoon vegetable oil

●  1 teaspoon soy sauce or tamari

●  2 cups curly kale, tough stems removed and finely chopped

●  2 cups spinach, chopped

●  1 carrot, shredded

●  1 ripe mango, peeled and diced

●  1 cup shelled edamame, cooked

●  2 scallions, thinly sliced

●  1⁄4 cup chopped fresh basil and mint leaves

●  1⁄4 cup toasted sesame seeds

●  1⁄4 cup sunflower seed kernels

For the Sesame Lime Dressing:

●  2 tablespoons sesame oil

●  2 tablespoons lime juice

●  1 tablespoon rice vinegar

●  1 tablespoon soy sauce

●  1 tablespoon honey or maple syrup

●  1 teaspoon grated fresh ginger

●  1 garlic clove, minced

●  1/4 teaspoon chili flakes (optional)

Directions

1. Bake the tofu:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Press tofu between towels with a heavy object for 10-15 minutes to remove moisture. Cut tofu into cubes and place in a large bowl. Drizzle with oil and toss. Sprinkle the tofu with garlic powder, salt, pepper, and arrowroot powder, toss to coat. Arrange tofu in a single layer on the baking sheet, ensuring the pieces are not touching. Bake for 15 minutes, flip, and bake 15 minutes more until crispy.

2. Prepare the ramen noodles:

Cook the ramen noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.

3. Massage the kale:

Place the chopped kale in a large bowl. Drizzle with a teaspoon of lime juice and a pinch of salt. Massage the kale with your hands until softened, about 2-3 minutes.

4. Make the dressing:

In a small bowl, whisk together sesame oil, lime juice, rice vinegar, soy sauce, honey, ginger, garlic, and chili flakes (if using). Adjust seasoning to taste.

5. Assemble the salad:

To the bowl with the kale, add the cooled ramen noodles, mango, spinach, carrot, edamame, scallions, basil, mint, sesame seeds, and sunflower seeds. Toss gently to combine. Add the tofu to the salad and drizzle with the sesame lime dressing. Toss again to coat everything evenly.

6. Serve:

Serve immediately, garnished with extra sesame seeds, herbs, and a squeeze of fresh lime, if desired.