Vietnamese-Inspired Vegan Glass Noodle Salad with Mango and Avocado
This vegan glass noodle salad with mango and avocado, fluffy tofu and crunchy peanuts is my absolute summer go-to recipe, fresh, light and satisfying.
Recommended Equipment
Ingredients
- 100 g glass noodles
- 2 teaspoon beet juice optional
- 200 g fluffy tofu see blogpost
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup
- 1 lime
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon cayenne powder
- 1 mango
- 1 avocado
- 1 handful fresh mint
- 2 tablespoons peanuts, roasted and salted
- 1/4 teaspoon ginger
Instructions
- Bring water to a boil, add the glass noodles, remove from the heat and let sit in the water for 3 minutes.
- Cut the tofu and lightly fry it in a pan.
- Drain the glass noodles, rinse with cold water, optionally mix with beetroot juice and a little toasted sesame oil, and set aside.
- Whisk together the rice vinegar, soy sauce, maple syrup, lime juice, sesame oil, and cayenne powder to make the dressing.
- Remove the tofu pan from the heat.
- Cut the mango into thick strips.
- Cut the avocado into chunks for a big salad or fans for bowls and season with salt.
- Wash and roughly chop the mint.
- Chop the peanuts and mix with the ginger powder.
- For a big salad: Mix noodles, mango, tofu and avocado with dressing, then garnish with mint and peanuts, serve immediately.
- For Bowls: divide the noodles, mango and tofu between two bowls. Pour the dressing over the top, then add a half avocado fan to each bowl. Scatter with mint and peanuts and serve immediately.
Nutrition
Calories: 627kcalCarbohydrates: 83gProtein: 17gFat: 29gFiber: 12gSugar: 22g
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