prep the tofu: in a bowl, whisk together oil, red curry paste, liquid aminos, and honey. toss in the cubed tofu and let it marinate for at least 15 minutes. preheat the oven to 400°f (200°c).

bake the tofu: place the marinated tofu on a parchment-lined baking sheet and bake for 22 minutes, flipping halfway through, until golden and slightly crispy.

cook the soba noodles: cook noodles according to package instructions. drain, rinse with cold water, and set aside.

make the dressing: in a large mixing bowl, whisk together peanut butter, honey mustard, red curry paste, garlic powder, onion powder, cumin, liquid aminos, honey, and water. stir until smooth and creamy. add more water if needed for desired consistency.

assemble the salad: to the bowl with the dressing, add cooked soba noodles, chopped cabbage, red bell pepper, edamame, cilantro, and baked tofu. toss until everything is evenly coated.

serve and enjoy: serve immediately or chill before serving. leftovers can be stored in an airtight container in the fridge for up to 3 days.