I was craving the dish for dinner but knew it wouldn't fill me up, so I pan-seared some tofu in soy sauce, cut up a head of Chinese cabbage, tossed in some whole-wheat linguine, added a few crushed honey-roasted peanuts and voilà! Mango-Cabbage Noodles with Tofu was born, a tangy Asian noodle bowl of pure deliciousness. I'll list both recipes below so you can choose to make this dish as a side or a main. Enjoy!
Ingredients:
2 large mangoes, shredded
1 large carrot, shredded
1 small red onion or 3 scallions, thinly sliced
2 tbsp each chopped minced basil and mint
3 tbsp chopped cilantro
1 tsp crushed garlic
¼ cup lime juice
2 tbsp sugar
1 tsp minced Serrano pepper
2 tbsp fish sauce
Directions:
Mix first 5 ingredients together in a large bowl, and remaining 5 ingredients together in a small bowl for vinaigrette. Add the vinaigrette to the large bowl and stir together.
Mango-Cabbage Noodles with Tofu
Ingredients:
Mango Coleslaw recipe (I would halve the veggies but keep the same amount of sauce, as you are adding more ingredients to the mix)
1 block firm tofu
1 tbsp soy sauce
2 cups loosely packed Chinese cabbage
1 cup whole wheat thin linguine
3 tbsp honey-roasted peanuts, crushed
Directions:
To Cook Tofu:
Drain tofu by placing a double layer of paper towel around the block to press out excess water. Cut the tofu into bite sized squares. Heat 1 tbsp oil or spray a thin layer of olive oil spritzer in a pan on medium heat. Make sure the tofu are arranged in a single layer with some room in between, and cook covered for 3-4 minutes, or until the bottom is golden. Add the soy sauce and flip, cooking on the other side for 3-4 minutes.
To Assemble Noodle Bowl:
Cook pasta according to package directions. Combine Mango Coleslaw, Cabbage, Tofu, and Noodles in a large mixing bowl; sprinkle with honey-roasted peanuts for garnish. For optimal noodle slurping, eat with chopsticks.
Directions:
Mix first 5 ingredients together in a large bowl, and remaining 5 ingredients together in a small bowl for vinaigrette. Add the vinaigrette to the large bowl and stir together.
Mango-Cabbage Noodles with Tofu
Ingredients:
Mango Coleslaw recipe (I would halve the veggies but keep the same amount of sauce, as you are adding more ingredients to the mix)
1 block firm tofu
1 tbsp soy sauce
2 cups loosely packed Chinese cabbage
1 cup whole wheat thin linguine
3 tbsp honey-roasted peanuts, crushed
Directions:
To Cook Tofu:
Drain tofu by placing a double layer of paper towel around the block to press out excess water. Cut the tofu into bite sized squares. Heat 1 tbsp oil or spray a thin layer of olive oil spritzer in a pan on medium heat. Make sure the tofu are arranged in a single layer with some room in between, and cook covered for 3-4 minutes, or until the bottom is golden. Add the soy sauce and flip, cooking on the other side for 3-4 minutes.
To Assemble Noodle Bowl:
Cook pasta according to package directions. Combine Mango Coleslaw, Cabbage, Tofu, and Noodles in a large mixing bowl; sprinkle with honey-roasted peanuts for garnish. For optimal noodle slurping, eat with chopsticks.
