Eggplant, Mango, and Tofu Soba Noodle Salad
Ingredients
- 1 medium eggplant
- 225g dried soba noodles
- 1 large ripe mango
- 280g tofu (grilled or pan-fried)
- 1/2 medium red onion
- a handful of fresh coriander
Dressing
- 1/2 cup brown rice vinegar or apple cider vinegar
- 20g coconut sugar or brown sugar
- 1/2 tsp sea salt
- 2 garlic cloves, crushed
- 1/2 tsp chili flakes
- 1 tsp toasted sesame oil
- zest and juice of one lime
Preparation
Bring a large pot of water to a boil while prepping the ingredients.
Make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Remove from heat and add the garlic, chili flakes, and sesame oil. Allow to cool, then add the lime zest and juice.
Heat a little oil in a large pan and sauté the eggplant until golden, about 8 minutes. Add the red onion after 5 minutes and cook until done. Transfer to a bowl.
In the same pan, pan-fry the tofu cubes in a little oil if needed.
Cook the soba noodles in the boiling salted water according to package instructions or until just tender. Drain and rinse under cold running water. Shake off excess water and let dry in a colander or on a tea towel. If not using soon, toss with a small amount of sesame oil to prevent sticking.
In a large mixing bowl, toss the noodles with the dressing, mango, tofu, eggplant, onion, and coriander.
