Udon Noodle Salad wLight Peanut Sauce

Ingredients

• 12 oz. Udon noodles, (cooked (preferably dry-style Hula brand))
• 2 tsp. Sesame oil
• 4 cups Won bok cabbage, (sliced thin)
• 1/2 cup Carrot, (grated)
• 1/2 cup Red bell pepper, (sliced thin)
• 1 cup Japanese cucumber, (seeded, sliced in 1/2 - moon pieces)
• 1/2 cup Mint, (chopped)
• 1/2 cup Cilantro, (chopped)
• 1/2 cup Green onion, (chopped)
• 1 cup Tofu, (marinated, baked (Oriental style, White Wave brand), optional)
• 2 cloves Garlic, (minced)
• 1 tbsp. Ginger, (fresh, minced)
• 1/4 cup Peanut Butter, (smooth, non-hydrogenated)
• 1/2 cup Silken tofu, (firm (Mori-Nu brand))
• 2 tbsp. Honey
• 1/4 tsp. Sambal chile paste
• 1 tbsp. Aloha shoyu, (low-sodium )
• 1 tbsp. Rice vinegar
• 1/2 to 1 cup Water ((as needed))

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