Step 1

Combine everything. In a small bowl, combine the soy sauce, maple syrup, lime juice, toasted sesame oil, sriracha, minced garlic, and ginger. Taste it and adjust the sweetness, saltiness, and sourness to your liking.

Step 2

Prep the veggies. Slice the cucumber, green bell pepper, and tofu into thin matchsticks. Peel and shred the carrot. Thinly slice the red cabbage and lettuce. Next, roughly chop the fresh basil and mint. Transfer the sliced veggies to a large mixing bowl.

Step 3

Toss everything. Finally, pour in the dressing and stir to toss the veggies with the dressing.

Step 4

Serve. You can serve this salad immediately or chill it for 30 minutes in the refrigerator. This salad is best eaten immediately. I do not recommend storing it for longer than 6 hours as it will become watery.