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Mango and tofu noodle salad with miso




Source of Recipe


veganised a Coles one






Recipe Introduction


serves 4





List of Ingredients



• 1 small mango peeled, stoned, finely chopped
  
• 2 large firm mangoes, stoned, peeled, cut in wedges
  
• 1 1/2 tsp miso paste (get the vegan one)
  
• 1 tbs mirin seasoning
  
• 2 tsp sesame oil
  
• 800g firm tofu pressed well to get rid of excess moisture
  
• 270g soba noodles
  
• 2 Lebanese cucumbers peeled into ribbons
  
• 2 spring onions (or half purple onion) thinly sliced lengthways
  
• 1 long red chilli seeded and thinly sliced
  
• 1/3 cup (80ml) rice wine vinegar
  






Instructions



1. Place chopped mango, miso, mirin and 1 tsp oil in a blender. Blend until smooth. Toss 1/2 cup of this mixture with the pressed tofu, cover and refrigerate 30 minutes to marinate.
   
2. Cook noodles, drain and refresh (if in doubt follow packet directions)
   
3. Heat 1/2 tsp oil in wok or pan, Add half tofu and stirfry for 4 mins. Repeat with other half of tofu and oil.
   
4. Place noodles, cucumber, mango wedges, spring onion and chilli on a serving platter. Combine reserved miso mixture and vinegar in seperate bowl. Season. Pour half dressing over noodles. Add tofu and remaining dressing
   






Final Comments


No cook version- use avocado slices instead of tofu
Variation- use oyster mushrooms or cauliflower instead of tofu
Add blanched snowpeas or thinly sliced radish just because yum.