Lime Crunch Noodle Salad

Method

1. 1
   Preheat the oven to 425F. Place a box grater over a lined baking tray and grate the tofu over the largest holes on the grater. Top with vinegar, tamari, cornstarch, smoked paprika then toss to evenly coat. Spread the tofu out into an even layer then bake for 15 minutes. Give the tofu a toss then bake for an additional 5-10 minutes until crispy around the edges.
2. 2
   To a separate tray add the shredded cabbage, shallots, lemon pepper, a generous pinch of salt, and oil. Toss and rub the cabbage to evenly coat then spread it out into an even layer. Place in the oven on the bottom rack for 20-25 minutes, tossing half way.
3. 3
   Prepare the noodles according to package instructions then drain and place in a large mixing bowl. Add the roasted cabbage, tofu, scallions, radish, jalapeno, cilantro, and mint.
4. 4
   To a separate bowl, add the hoisin sauce, tamari, vinegar, maple syrup, sesame oil, ginger, and lime juice then whisk together. Pour the sauce over the bowl of noodles and toss to combine.
5. 5
   To make the cashews, add the cashews to a bowl with the zest and juice of half a lime and tajin. Toss together until coated.
6. 6
   When serving, portion out your noodles between bowls then sprinkle the tops with the roasted cashews.