Grilled Tofu Satay Skewers with Rice Noodle Salad
[Vegan]

For the Asian-Style Dressing:

1. Whisk together all of the ingredients in a small bowl.
2. Use straightaway or store in a sealed jar in the fridge. This dressing will keep for up to 5 days.

For the Satay Skewers:

1. If using wooden skewers, soak them in water for 20 to 30 minutes.
2. Press the tofu for 20 minutes, discarding as much liquid as possible. Cut the pressed tofu into 16 cubes.
3. Make the marinade: Whisk together all of the ingredients until well combined.
4. Toss the tofu cubes in the marinade and set aside for 15 minutes. Meanwhile, prepare the rest of the ingredients.
5. Make the satay sauce: Whisk together all of the ingredients until well combined, then set aside.
6. Prepare the salad: Place the rice noodles in a heatproof bowl and cover with boiling hot water; set aside for 5 minutes, until tender. Drain and rinse under cold water. Transfer the noodles to a large salad bowl and toss with the sesame oil.
7. Preheat a grill to high heat and lightly oil the grate. Alternatively, you can cook the skewers on the stovetop in a hot oiled grill pan or frying pan over medium-high heat.
8. Finish making the salad while the grill or pan heats up: Fill a medium saucepan halfway with water and bring to a boil. Add the salt and edamame. Blanch for 2 minutes, then drain.
9. Mix the edamame, cabbage, carrots, peanuts, cilantro, and scallions into the noodles. Set aside.
10. When the tofu is ready, thread 4 cubes onto each skewer. Brush all over with 2 tablespoons of vegetable oil and grill until golden, 8 to 10 minutes, turning them from time to time.
11. Pour the dressing over the noodle salad and toss to coat. Transfer the dressed salad to a serving platter.
12. Serve the skewers on top of the noodle salad. Top with a drizzle of the satay sauce and sprinkle with the sesame seeds. Serve the remaining satay sauce on the side.