Susan from Food Blogga
Makes 4 servings
2 teaspoons sesame oil
12 ounces tofu, thinly sliced
2 large carrots, peeled and julienned**
4 celery stalks, julienned
1 large cucumber, peeled, seeded, and julienned
4 green onions, thinly sliced into long strips
2 small mangoes, thinly sliced into strips
8 ounces rice or soba noodles
2 tablespoons dry roasted, unsalted peanuts, coarsely chopped
6 tablespoons granulated sugar
4 tablespoons rice vinegar
2 teaspoons salt
juice of 1 lime
1/2 teaspoon lime zest
1 1/2 tablespoons toasted sesame oil
4 tablespoons low-sodium soy sauce
2 tablespoons minced fresh ginger
1 minced jalapeno chili, or to taste (the more the seeds, the hotter the flavor)
1-2 tablespoons fresh mint, thinly sliced, for garnish
In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crispy, about 5-7 minutes. Set aside.
Meanwhile, place all other salad ingredients (except noodles and peanuts) in a medium bowl and toss gently. Set aside.
To make the dressing, in a small saucepan over low heat, whisk together sugar, vinegar, and salt until sugar dissolves. Turn off heat, and whisk in remaining ingredients. Set aside.
Cook noodles according to package directions. Drain, and add to the bowl of vegetables. Add cooked tofu and dressing, and toss well to coat. Sprinkle with chopped peanuts and sliced mint. Serve at room temperature or chilled.
**I use an OXO Julienne peeler which makes this a breeze. If you don't have one, then just slice all the ingredients very thinly or use a mandolin.