easy summer cold gluten-free dairy-free soba noodle shredded tofu and spicy peanut salad

This recipe comes by way of Dhivya Subramanian and CBC, but of course, as per usual, I've Mamatouille'd it with what I have available here in Japan and what my food allergies allow. 

Enjoy, and dig in! 

For the tofu you'll need: 

• 400 g hard tofu, squeezed and patted dry
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 teaspoons sesame oil
• 1 teaspoon garlic powder
• 1 tablespoon cornstarch or katakuriko (potato starch)

For the dressing you'll need: 

• 3 tablespoons unsweetened peanut butter (I make my own)
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons lime juice
• optional lime zest
• 2 teaspoons sugar or honey
• 2 teaspoons sriracha
• 1 teaspoon grated ginger
• 1 clove garlic, crushed
• 3-4 tablespoons warm water

For the salad you'll need:

• 4 bags of 130 g gluten-free ramen noodles (or soba)
• 2 cups shredded green or purple cabbage
• 1 sweet red pepper, chopped small
• 1 carrot, shredded
• 1 cup shelled edamame
• 4-5 green onions, chopped
• 1 bag of daikon salad (in Japan, this is daikon and carrots in fine matchsticks)
• a few stalks of nira (garlic chives), chopped
• 1/4 cup roasted peanuts
• fresh cilantro leaves and stems

Do this: 

Finely chop or shred your tofu and mix with the tofu ingredients. (The original recipe called for baking this, but our Japanese hard tofu is much softer than Western hard tofu and did not work for me. I might try doing this in the frying pan next time.)

Whisk the dressing ingredients together.

Cook the noodles, drain, and rinse in cold water.

Mix all together and top with cilantro.

Add extra sriracha if needed.