🍜 A cold noodle salad tossed with a maple lime dressing. It’s refreshing, loaded with veggies and protein, and comes together really easy too (having a julienne peeler helps a lot 🙃). While i like making a single serving version of this, i always tend to double it and use leftovers for a fun lunch prep as well. Hoping this helps if you are in need of some inspo. #coldnoodles #noodlesalad #healthyrecipe #tofu #plantbasedrecipe Shredded Tofu 1, 16oz block super firm tofu, drained and pat dry 1 tbsp tamari or reduced sodium soy sauce Juice of half a lime 1 tbsp cornstarch 1 tbsp avocado oil Maple Lime Dressing 2 tbsp tamari or reduced sodium soy sauce 2 tbsp sweet chili sauce 1 tbsp maple syrup 2–3 tsp toasted sesame oil Zest of 1 lime Juice of half a lime 1/2 inch ginger, grated Salad Assembly 2 bundles/servings (90 g) of vermicelli rice noodles 1 red bell pepper, thinly sliced 2 Persian cucumbers, seeds removed and shredded 1 large carrot, shredded 1/4 cup pickled red onions, optional 1/4 cup cilantro, stems removed and minced 8 leaves of mint, chiffonade (thinly sliced) 1/4 cup pistachios or pepitas, roughly chopped Full instructions can be found on my my page listed in my proffle. 🫶🏽