This is a great hot weather meal. It is mostly just chop and assemble. The dressing and the marinade for the tofu are basically the same thing, a soy-ginger-rice wine vinegar vinaigrette. The other components are shredded cabbage, avocado pieces, sliced cucumber, edamame, thinly sliced green onions, cilantro, and thinly sliced jalapeño or Fresno chiles. Add the dressing/marinade at the end and drizzle on some oil. We usually serve this over rice and on a hot night I would recommend using microwave-able rice.