Fresh mango, mint and rice noodle salad with crispy tofu and a miso dressing

This fresh mango, mint and rice noodle salad with crispy tofu and a miso dressing is exactly what I’m craving in this sunshine.

30g plant protein, 14g fibre, and packed with iron and vitamin C which is helps your body actually absorb the non-haem iron from the beans and tofu.

Recipe: - serves 1
¼ mango chopped up
100g black beans
100 extra firm smoked Tofoo (that’s half a pack but if you want more protein you can use the full block and the meal will be closer to 45g+)
1 portion rice noodles
70g edamame
¼ cucumber
fresh mint

Handful of chopped nuts (optional!)

Dressing (⅓ of this makes enough for one portion, but I highly recommend making more and sorting it in the fridge) 2 tbsp sesame oil, 2 tbsp soy, 1 tbsp miso, 2½ tsp lime, 1 tsp agave/ honey/ maple syrup

Method

Smack the cucumber until it splits (a rolling pin or bottle works), slice into rough chunks, sprinkle with salt and leave in a colander to sit while you do everything else.

Cook the noodles to packet instructions, drain, rinse under cold water, then toss with a little sesame oil so they don’t stick.

Tear the tofu into bite-size chunks, dust with cornflour, and fry in a hot pan with a little oil until crispy. Drizzle with a splash of soy right at the end.

Mix all the dressing ingredients in a small bowl.

Drop the edamame in a bowl and pour boiling water over to defrost (twice if needed), then drain.

Combine the noodles, cucumber, mango, beans and edamame, pour over the dressing and toss well.

Plate up, top with the crispy tofu, fresh mint, and chopped nuts if you fancy.