DRESSING:
2 medium cloves garlic, grated
1/3 cup sunflower oil
a few drops of toasted sesame oil
1/3 cup fresh lime juice
sweetener to taste, liquid stevia / brown sugar / coconut nectar
1 – 2 tablespoons sriracha sauce

12 ounces firm tofu, sliced into bite-sized slabs
toasted sesame oil
fine grain sea salt

8 ounces fresh udon noodles, or 4 ounces dried
1 teaspoon toasted sesame oil
2/3 cup sliced scallions / green onion
2 cups cilantro leaves and stems, lightly chopped
a big handful of shredded basil
1 1/2 cups very finely shredded cabbage
1 cup chopped pineapple (or mango, or peaches!)
1/3 cup toasted unsweetened coconut
1/2 cup salted (organic) peanuts
3 tablespoons pickled sushi ginger, chopped
2/3 cup grated carrots
1 medium avocado, sliced
3 tablespoons hemp seeds

Get the recipe.

http://www.101cookbooks.com/archives/sriracha-rainbow-noodle-salad-recipe.html