Tofu Shiritaki Noodle Salad with Spicy Thai Peanut Dressing

I just discovered these 20 calorie per serving tofu Shiritaki noodles. Have any of you tried them? They contain: water, TOFU (soybeans, calcium sulfate, Glucono Delta Lactone,) yam flour and calcium hydroxide. Do any of these ingredients raise a red flag? I haven't done my research, however the noodles were fun and when combined with a peanut dressing, how could you go wrong?



Difficulty Level: Easy





What you need:



1 8-ounce package tofu Shiritaki noodles
1 large carrot, shredded
4 cherry tomatoes, quartered
1 stalk green onion, sliced
2 tbsp. fresh cilantro
1 clove garlic, minced
1 tbsp. fresh ginger root, peeled and minced
handful of salad greens (I used arugula)
1 tbsp. sesame seeds, toasted
1/4 cup peanut butter
1/4 cup water
1/2 tbsp. nama shoyu
1 tbsp. rice vinegar
1 tbsp. pure maple syrup
1/2 tsp. red pepper flakes


What to do:



Drain tofu noodles and set aside.
Toast sesame seeds until they start popping. Remove from heat.
In a medium-sized bowl, whisk together garlic, ginger, peanut butter, water, shoyu, vinegar, maple syrup and red pepper flakes. 
Place all veggies and noodles in a large serving bowl and serve with dressing on the side.