Chopped Mango & Vegetables with Chili BBQ Tofu over Rice Vermicelli Noodles


Sometimes you want a dish that tastes light and bright like springtime. Something that’s easy to make and is super fresh. This is that dish.

Vegetable Mango Over Rice Noodles
Vegetable Mango Over Rice Noodles

Chop It Chop 1 mango, two or three fresh spring onions, 1 cucumber, 1 bunch of cilantro, a handful of mint and a red bell pepper into similar-sized, smaller pieces.

Chopped Vegetables & Mango
Chopped Vegetables & Mango

Grill It Mix together some soy sauce and fresh garlic chili sauce (we use Judy Fu’s garlic chili sauce) to make a tofu marinade. Chop 1 firm tofu block into 8 slices (1/2″ wide) and let it marinate for 30 minutes in the marinade. Grill the tofu over medium heat, basting with the sauce, for about 8 minutes each side. It’ll show some grill marks and start to smell fragrant when ready. Chop into bite-size pieces.

Grilled Chili Tofu
Grilled Chili Tofu

Boil It Cook up a package of rice vermicelli noodles per the package instructions. These are super thin noodles that taste ethereal and are best when slightly al dente.

Drain the noodles and layer between several bowls. Top with the fruit and vegetable mix and layer on the chopped tofu. Sprinkle roasted peanuts on top and squeeze some lime on top of that. Drizzle rice wine vinegar to taste over the top, and add more chili oil and/or soy sauce to taste. Delicious!

Vegetable Mango Over Rice Noodles
Vegetable Mango Over Rice Noodles

Ingredients

  • 1 mango, chopped
  • two or three fresh spring onions
  • 1 cucumber
  • 1 bunch of cilantro
  • a handful of min
  • 1 red bell pepper
  • soy sauce
  • fresh garlic chili sauce
  • 1 block extra firm tofu
  • rice vermicelli noodles
  • roasted peanuts (a handful)
  • rice wine vinegar
  • 1 lime (for squeezing)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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