THAI MANGO TOFU NOODLE SALAD1 pack rice vermicelli½ cup peanuts400g firm organic tofu or temp
THAI MANGO TOFU NOODLE SALAD1 pack rice vermicelli½ cup peanuts400g firm organic tofu or tempeh2 mangoes, sliced 1 punnet cherry tomatoes, halved½ small red onion, diced1 cucumber, finely sliced ½ bunch coriander, chopped 1 cup mint leavesChilli - as you wish! Dressing: 1 - 1.5 tablespoons tamari 1.5 tablespoons olive oil ½ clove garlic minced (or 1tsp garlic oil)Juice of 1 lemon (approx 2-3 tbsp)Cook vermicelli in boiling water and drain. Toast peanuts in frypan, set aside, wipe pan, drizzle with oil and then sear tofu for 3-4 minutes. Whisk dressing and toss with noodles. Add remaining ingredients, toss again gently then serve! -- source link
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