Ingredients
1 block Firm Tofu, cut into 1.5cm cubes
Lee Kum Kee Pure Sesame Oil, for frying
250g (gluten free) Soba Noodles, cooked
½ Red Onion, thinly sliced
1 large Mango, cut into strips
½ Red Capsicum, cut into thin strips
1 small courgette, spiralized
⅓ cup Unsalted Cashews
Large handful Superb Herb Thai Basil, roughly chopped
Large handful Superb Herb Coriander, roughly chopped
For The Dressing:
1/4 cup Rice Wine Vinegar
2 tbsp Honey or to taste
1 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp Lee Kum Kee Gluten Free Soy Sauce
1 Lime, zest and juice
1 Garlic Clove, crushed
½ Red Chilli, finely chopped
Method:
- In a non-stick frying pan shallow fry the tofu in sesame oil until golden, about 3 minutes each side. Remove with tongs and lay on a plate covered in kitchen towel.
- For The Dressing: Whisk all ingredients until combined. Season to taste.
- To Assemble: Toss all ingredients in a large bowl to combine. Let sit for 10 minutes so the flavours infuse then garnish with extra herbs and cashews. Yum!
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