The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Tofu with Mango Noodle Salad & Peanut Sauce
A refreshing creamy Asian-inspired noodle salad with protein-rich tofu and juicy mango. We toss brown rice noodles with a bounty of crunchy veg like red pepper and carrots. A creamy peanut and tamari dressing for nutty richness. A vibrant and refreshing dish, perfect for summer.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp maple syrup (maple syrup(100%))
- ½ tsp chilli flakes
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 unwaxed lime
- 3 spring onion
- 1 handful of fresh coriander
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 carrot
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 pepper
- 1 mango
Nutritional Information
Calories: 587
Protein: 32g
Carbs: 59g
Fat: 24g
Crispy Tofu with Mango Noodle Salad & Peanut Sauce
A refreshing creamy Asian-inspired noodle salad with protein-rich tofu and juicy mango. We toss brown rice noodles with a bounty of crunchy veg like red pepper and carrots. A creamy peanut and tamari dressing for nutty richness. A vibrant and refreshing dish, perfect for summer.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a peeler
Prep & boil
- Finely chop the coriander. Peel and dice the mango into 2cm chunks. Finely slice the spring onions. Thinly slice the pepper. Peel the carrots into ribbons
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Make the crispy tofu
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the tofu and cook for 4-5 mins, turning occasionally
- Add the pepper and spring onion into the pan and cook for a further 4-5 mins, until the tofu is crispy and golden and the veg is soft
Dressing time
- Meanwhile, halve the limes
- In the large bowl, mix the peanut butter with 1 tbsp hot water until smooth, then stir in the juice from 1 lime, tamari, ginger & garlic paste, maple syrup, 1 tsp olive oil and 1 tbsp water. Season with salt and pepper
Assemble the salad
- When ready, add the cooked noodles, pepper, spring onion, mango, carrot ribbons, and half the tofu to the dressing bowl. Toss to coat, then season with salt and pepper
Plate up
- Serve the noodle salad into bowls
- Top with the remaining tofu and sprinkle over the coriander and chilli flakes (for those who'd like the heat) to finish. Serve with the remaining lime, cut into wedges
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