Drain and press the tofu to remove excess liquid

Cut tofu into ½ inch cubes

Heat 3-4 tbsp oil in a skillet

In a small bowl, create a sauce with miso paste, soy sauce, sesame oil, maple syrup and crushed pepper flakes. Thin this out with water until the miso is dissolved and smooth.

Once tofu is browned on all sides, reduce flame to medium and add the miso-sesame sauce and allow it to reduce until the sauce thickens and sticks to the tofu.

Julienne the carrots and daikon or cut into thin strips. Place in a jar or airtight container.

Warm up some water in a saucepan to slightly below boiling and add in the maple syrup, salt and vinegar. Taste to ensure it has the sweetness you desire.

Once this cools slightly, pour over the carrot daikon mixture and store in the refrigerator overnight or at least 4-6 hours.

Place dehydrated rice noodles in a bowl. Pout bowling water over it and let it sit for 1-2 minutes before draining.

In a bowl, add 1 cup noodles, 1/2 cup edamame and ½ cup pickled carrots

Spoon in 1 cup tofu, or as much as you would like

Garnish with black sesame seeds, chopped cilantro and chopped scallions.

Add sriracha hot sauce or any hot sauce of your choice.