Glass noodle salad with tofu

Name: Glass noodle salad with tofu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

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
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
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
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
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
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.