Sticky Teriyaki Tofu Noodle Salad with Mango, Black Beans & Chilli Oil

Serves 1 | Approx. 41.6g protein · 15.3g fibre

Ingredients

Salad

1 nest of rice noodles

⅔ tsp sesame oil

⅓ cucumber

1/3 ripe mango, peeled and roughly chopped

Handful salted roasted peanuts

Handful edamame beans

Handful tinned black beans, drained and rinsed

Fresh mint, chopped

Fresh coriander, chopped

A few slices of red chilli

Crispy chilli oil

Crispy onions

Tofu

140g extra-firm tofu (½ block), cut into bite-sized cubes

1 tbsp cornflour

Teriyaki sauce, to glaze

Dressing

1 tsp heaped white miso

⅔ tbsp light soy sauce

⅔ tbsp sesame oil

⅓ tsp maple syrup

Juice of ⅓ lime

Method

Make the dressing

In a small bowl, whisk together the miso, soy sauce, sesame oil, maple syrup and lime juice. Set aside.

Smash the cucumber

Using a rolling pin or bottle, smack the cucumber until it splits, then chop into rough chunks. Set aside.

Cook the noodles

Pour boiling water over the noodles in a heatproof bowl. Cook according to packet instructions, then drain and rinse with cold water. Toss with a little oil to prevent sticking.

Cook the tofu

Coat the tofu cubes in cornflour. Fry in a non-stick pan until golden and crisp, then drizzle with teriyaki sauce and cook for a further minute to caramelise.

Assemble the salad

In a large bowl, combine the noodles, cucumber, mango, chilli, black beans, edamame, half the peanuts, and most of the herbs. Pour over the dressing and toss to combine. Top with the crispy tofu, remaining peanuts and herbs, a drizzle of chilli oil, and crispy onions.