Glass noodle salad with tofu

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Glass noodles
  • 1 red onion
  • 1 Cucumber
  • 1 (approx. 400 g) Mango
  • 200 g Carrots
  • 1 red chilli pepper
  • 75 g Cashew nuts
  • 5 TABLESPOONS Oil
  • 1 1/2 TABLESPOONS Soy sauce
  • 200 g Tofu
  • 7-10 Tbsp Chilli powder
  • 7-10 Tbsp Salt
  • 2-3 TABLESPOONS liquid honey
  • 50 g light sesame seed
  • 2 TABLESPOONS rice vinegar

Directions

  1. 1

    Pour boiling water over the pasta and let it stand for 4-5 minutes, drain. In the meantime peel and halve the onion and cut it into fine strips. Wash and clean the cucumber and cut into fine strips with a julienne slicer.

  2. 2

    Cut the mango off the stone. Peel the flesh and cut into fine strips. Peel the carrots, first into pieces of about 5 cm length, then cut into fine strips.

  3. 3

    For the dressing, clean the chilli pepper, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Put cashews, chilli pepper, 2 tablespoons of oil and 1 tablespoon of soy sauce into a tall mixing bowl and puree (if it is too thick, mix with a little water).

  4. 4

    Cut the tofu into small triangles, season with chilli powder and salt. Heat 1 tablespoon of oil in a frying pan. Fry the tofu for 4-5 minutes while turning. Pull the pan off the heat. Pour honey over it. Swirl the tofu briefly, remove from the pan and roll in sesame seeds.

  5. 5

    Carefully mix the glass noodles, onion, cucumber, mango, carrots and tofu. Mix rice vinegar and 1/2 tablespoon soy sauce. Add 2 tablespoons of oil drop by drop. Mix into the glass noodle salad. Pour into take-away boxes or bowls, drizzle with cashew dressing.

Nutrition Facts

KCAL
610 kcal
CARBS
73 g
FATS
30 g
PROTEINS
13 g