Pour the corn starch into a bowl. Add the cubes of tofu and mix until completely coated. Shake to remove excess.
In a pan, heat the oil over medium heat. Fry the cubes of tofu on all sides for 4-5 minutes until golden brown.
Add the edamames to a pot of boiling salted water and cook for 5 minutes. Drain and rinse in cold water.
In another pot of boiling salted water, cook the Haiku green tea noodles for 1 minute. Add the carrots and continue cooking for 30 seconds. Add the zucchini and cook for another 30 seconds. Drain and rinse in cold water.
Mix the ingredients for the vinaigrette in a large salad bowl. Add the rest of the ingredients and mix.
Recipe developed by Pratico-Pratiques.com