MEAL

Rice Noodle, Mango, Tahini & Tofu Salad

Preparation 15 min

Cooking 5 min

Portions 2

For the tofu (2 servings):

1/2 package of 454g Unisoya Regular Tofu
1 teaspoon hoisin sauce
1 teaspoon tamari
2 teaspoons maple syrup
Salt
Freshly ground pepper
1 tablespoon vegetable oil

For the salad:

About 100 g wide rice noodles
1/2 mango, julienned
1 avocado, sliced
1 tablespoon white sesame seeds
1/2 celery stalk, thinly sliced
1/3 cup coriander, coarsely chopped
1/4 cup cucumber, thinly sliced

For the sauce:

1 tablespoon tahini
1 teaspoon lemon juice
1 tablespoon water
2 teaspoons tamari
1 1/2 teaspoons maple syrup
1 teaspoon sesame oil
Salt
Freshly ground pepper

Preparation

Cut the tofu block into small triangles about 1 cm thick. Prepare the marinade, add the tofu, and let marinate for 20 minutes on the counter.

Cook the tofu (with the marinade) in a non-stick skillet with 1 tablespoon of vegetable oil for about 2–3 minutes, or until the pieces are golden, flipping on each side. Set aside.

Cook the noodles until al dente by gently breaking them as you drop them into boiling water. This will make plating easier. Drain and return to the pot. Add the sauce and coat the noodles well.

Serve in bowls and top with the remaining ingredients. Drizzle with sesame oil and soy sauce.

Enjoy with chopsticks!

Try it with

This recipe is also delicious with these Unisoya tofu:

Vegetables Tofu Ginger Tofu Indian Masala Tofu