Marinated Tofu and Crunchy Vegetable Meal Salad

Tofu:

• 1 block (454 g) extra-firm tofu, torn into small pieces
• 15 ml (1 tbsp) reduced-sodium soy sauce
• 7.5 ml (½ tbsp) smoked paprika
• 2.5 ml (½ tsp) garlic powder
• 2.5 ml (½ tsp) onion powder
• Oil spray for cooking

Salad:

• ½ red cabbage, grated or thinly sliced
• 1 large carrot, grated
• 1 bell pepper, sliced into strips
• ½ English cucumber, cut into cubes or strips
• 250 ml (1 cup) shelled frozen edamame, thawed
• 3 green onions, chopped
• 140 g noodles (rice, ramen, or soba)

Dressing:

• 45 ml (3 tbsp) rice vinegar
• 45 ml (3 tbsp) reduced-sodium soy sauce
• 15 ml (1 tbsp) natural peanut butter (or almond butter or sesame butter)
• 15 ml (1 tbsp) toasted sesame oil
• 15 ml (1 tbsp) fresh or pickled ginger, chopped
• 15 ml (1 tbsp) maple syrup
• 1 clove of garlic (5 ml / 1 tsp), finely chopped