Glass noodle salad with smoked tofu and mango

Ingredients

Directions

1. 1

   Cut the tofu into cubes of about 1 cm. Peel garlic and ginger and dice finely. Remove the outer hard leaves from the lemon grass and chop the inside very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely.

2. 2

   Coarsely chop the peanuts.

3. 3

   Roast the peanuts briefly in a pan without fat and take them out. Heat the oil in the pan. Fry the tofu cubes for approx. 3 minutes. Add garlic, ginger, lemon grass and chilli, fry briefly.

4. 4

   Sprinkle with sugar, caramelize. Deglaze with soy sauce. Remove pan from stove.

5. 5

   Pour boiling salted water over glass noodles and let them swell for about 5 minutes. Drain noodles, quench and drain. Mix with the tofu and lime juice.

6. 6

   Peel, wash and finely grate the carrot. Clean, wash and slice the spring onions into rings. Peel mango, remove flesh from stone and then cut into fine strips. Wash the coriander, shake dry and pluck off the leaves.

7. 7

   Mix the carrot, spring onions, mango and coriander with the tofumix. Season to taste with salt and pepper. Sprinkle the salad with peanuts. The salad tastes warm or cold.