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.
Tofu with Mango and Peanut Noodle Salad
Tamari tofu with crunchy mango, cucumber and red cabbage salad with satay dressing
Prep in 10
High protein
New
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 1 red cabbage
- 1 midi cucumber
- 2 spring onion
- 1 handful of fresh coriander
- 1 mango
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 chilli
- 1 unwaxed lime
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 garlic clove
Nutritional Information
Calories: 620
Protein: 34g
Carbs: 59g
Fat: 27g
Tofu with Mango and Peanut Noodle Salad
Tamari tofu with crunchy mango, cucumber and red cabbage salad with satay dressing
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Cooking Instructions
- Boil the kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain. Leave in cold water until ready to serve.
- Trim and finely slice the cabbage. Dice the cucumber into 1cm cubes. Peel, destone and cut the mango into 1cm cubes. Thinly slice the spring onion. Finely dice half the chilli (remove the seeds for less heat) and finely slice the other half. Zest and halve the limes.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 2 tsp oil on a medium heat. Cook the tofu for 8-10 mins, turning occasionally, until golden. Pour in half the tamari and half the maple syrup, season with sea salt and cook for 1 min moire. Remove from the pan.
- Meanwhile make the satay dressing. Finely chop or grate the ginger. Put into a large bowl along with the peanut butter, lime zest, the juice from 1 lime, the remaining tamari and maple syrup. Add 2 tbsp boiling water and mix to a smooth paste. Drain the noodles, return the saucepan and pour over half the dressing. Toss to coat.
- Put the cabbage, cucumber, mango, cucumber, the diced chilli and half the spring onion into large bowl. Pour over the remaining dressing, Then combine with the noodles.
- Serve the noodles onto plates with the tofu on top. Garnish with the remaining lime wedges, spring onion, coriander and sliced chilli.
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