Name: Tahini Rice Noodle Salad with Tofu and Mango
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: ¾ lb (340 g) semi-firm tofu, cubed; 3 tbsp (45 ml) low-sodium soy sauce; 7 oz (200 g) rice noodles; ¼ cup (60 ml) tahini; ¼ cup (60 ml) water; 2 tbsp (30 ml) lime juice; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) maple syrup; 1 tsp (5 ml) sambal oelek; 1 small garlic clove, finely chopped; 1 ripe but firm mango, cut into thin slices; 1 ripe but firm avocado, cut into thin slices; ½ cup (15 g) cilantro leaves; 2 tsp toasted black sesame seeds

Preparation

Tofu
- In a shallow dish, place the tofu and drizzle with the soy sauce. Let marinate until ready to serve, about 20 minutes.
Tahini Rice Noodles
- Meanwhile, in a pot of salted boiling water, cook the noodles until al dente, about 3 to 5 minutes. Drain. Rinse under cold water and drain well. Cut the noodles into 2 or 3 shorter sections. Set aside.
- In a large bowl, whisk together the remaining ingredients until smooth. Season with pepper. Add the noodles and toss with kitchen tongs to coat well.
Assembly
- Transfer the noodle mixture to a large serving dish. Add the tofu and soy sauce. Top with the mango, avocado, cilantro and sesame seeds.

Tahini Rice Noodle Salad with Tofu and Mango

Categories

Ingredients

Tofu

Tahini Rice Noodles

Toppings

Preparation

Tofu

Tahini Rice Noodles

Assembly

Personal Note