Peanut Noodles with Tofu and Mango
Servings: 4
Ingredients
- 2 cups bite-sized cubed tofu
- 1 tsp light cooking oil
- 1 large mango sliced into thin strips
- 1 large cucumber sliced into thin strips
- 1 large carrot sliced into thin strips
- 3 cups cooked noodles of your choice cooked according to package instructions and drained
- a handful of finely chopped fresh coriander leaves for garnish
- fresh lime wedges for garnish
For the Peanut Sauce
- 1 cup peanut butter
- 1 cup warm water
- 2 tbsp fresh lime juice
- 1/2 tsp red chilli powder
- 1/2 tsp garlic powder
- salt to taste
Instructions
- Mix all the ingredients for the peanut sauce in a microwave-safe bowl and heat for a minute or two, stirring occasionally until the peanut butter softens and blends well with the water. Whisk to remove any lumps. Set aside.
- Mix the tofu pieces with the oil and air-fry for 2-3 minutes on high until the edges start to crisp up.
- In a large bowl add in the air-fried tofu, mangoes, cucumbers, carrots and noodles. Slowly stir in the peanut sauce and mix well to coat.
- Garnish with fresh cilantro and lime wedges and serve.
Notes
I love to serve this alongside some Ginger-Chilli Shrimp for a hearty dinner.