Here’s a recipe for an Asian salad, made with rice noodles, tofu, pieces of mango and avocado, all drizzled with a delicious fresh sauce! What a delight!
Prep Time: 25 minutes
Cook Time: 5 minutes
Difficulty: easy
Type: nut-free, lactose-free, egg-free, dairy-free
Ingredients
For the tofu
- 3/4 lb medium-firm tofu, cubed (340 g)
- 3 tbsp. sodium-reduced soy sauce
For the rice noodles
- 7 oz rice noodles (200 g)
- 1/4 cup tahini (60 ml)
- 1/4 cup water (60 ml)
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tbsp. maple syrup
- 1 tsp. sambal oelek
- 1 small clove garlic, finely chopped
To garnish
- 1 ripe but firm mango, cut into thin slices
- 1 ripe but firm avocado, cut into thin slices
- 1/2 cup coriander leaves (15 g)
- 2 tsp black sesame seeds, toasted
Instructions
Start by preparing the tofu: place in a bowl or soup plate and drizzle with soy sauce. Marinate until ready to serve, about 20 minutes.
Next, prepare the tahini rice noodles: in a saucepan of boiling salted water, cook the noodles for 3 to 5 minutes. Rinse in cold water and drain well. Place in a serving dish.
In a bowl, whisk together remaining ingredients until smooth. Pour over noodles and coat well.
Top with tofu and soy sauce.
Garnish with mango and avocado pieces.
Sprinkle with sesame seeds and serve immediately.
Enjoy!
