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 & Peanut Noodle Salad
Tamari and maple tofu with mango, red cabbage and carrot salad. Dressing with lime and peanut butter dressing
Ready in 20
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 mango (use half)
- 1 spring onion (use half)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 red cabbage (use half)
- 1 chilli (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp maple syrup (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 carrot (use half)
Nutritional Information
Calories: 639
Protein: 33g
Carbs: 66g
Fat: 27g
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 carrot
- 1 handful of fresh coriander
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 unwaxed lime
- 1 red cabbage
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 mango
- 2 tsp maple syrup
- 1 spring onion
Nutritional Information
Calories: 639
Protein: 33g
Carbs: 66g
Fat: 27g
Tofu with Mango & Peanut Noodle Salad
Tamari and maple tofu with mango, red cabbage and carrot salad. Dressing with lime and peanut butter 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. Coarsely grate the carrot (or use a julienne peeler or spiralizer if you have one). Peel, destone and cut the half 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 the half block into 2cm cubes. Heat a large frying pan with 1 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 more. Remove from the pan.
- Meanwhile make the satay dressing. Put the half pot of peanut butter, the lime zest, juice from half the lime, the remaining tamari and maple syrup into a mixing bowl. Add 1/2 tbsp boiling water and mix to a smooth dressing. Drain the noodles, return the saucepan and pour over half the dressing. Toss to coat.
- Put the cabbage, carrot, mango, spring onion and the diced chilli (to taste) into the mixing bowl with the remaining dressing, toss to coat, then combine with the noodles. Season to taste with sea salt.
- Serve the noodles on a plate with the tofu on top. Garnish with the remaining lime wedges, coriander and sliced chilli.
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