Crunchy cabbage salad with tofu, mango and peanuts

Ingredients

For 1 serving

• Tofu130 g
• Rice noodles50 g
• Cabbage100 g
• Carrots60 g
• Mango70 g
• Peanuts15 g
• Soy sauce15 ml
• Lime juice1 tablespoon
• Peanut oil5 g
• Cilantro3 g

Contains: gluten, nuts, soy,

Method

1. Bring a small pan of water to the boil and cook the rice noodles for the time on the packet (usually 3–4 minutes), until soft; drain, rinse under cold water and snip them shorter with scissors.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into 1.5 cm cubes.
3. Heat the groundnut oil in a non-stick pan over medium-high heat and fry the tofu for 6–8 minutes, turning, until golden on all sides.
4. Core the white cabbage and slice it very finely; peel and grate the carrot; peel the mango and cut it into strips; roughly chop the peanuts and pick the coriander leaves.
5. Combine the noodles, vegetables, mango and tofu, dress with the soy sauce and lime juice and finish with the peanuts and coriander.