Dry the 200 grams firm tofu by pressing it with a kitchen or paper towel. Crumble it into a bowl. Add 2 tablespoon tamari or light soy sauce, 1 tablespoon olive oil and 1 teaspoon onion flakes. Mix well.
Spread on a baking sheet with a parchment paper and bake at 200 C (400 F) for 15 minutes.
Julienne the 1 carrot, thinly slice 100 grams red cabbage and 1 red pepper. Cook 150 grams edamame beans for 2–3 minutes, then rinse under cold water.
Boil 70 grams glass noodle for ~2 minutes or as per package. Rinse under cold water and set aside.
Blend 1 lime juice, 3 tablespoon peanut butter, 1 tablespoon tamari, 1 teaspoon sambal olek and 2 tablespoon wateruntil smooth. Add more water if needed to loosen.
Combine noodles, veggies, and chopped mint leaves. Pour over dressing and toss well. Serve fresh.
