Tofu, Mango And Rice Noodle Salad - cooking recipe

Ingredients

2 tbsp vegetable oil
75 g shelled peanuts, coarsely chopped
350 g smoked tofu, cut into 1cm cubes
2-3 cloves garlic, peeled and finely chopped
2 cm piece fresh ginger, peeled and finely chopped
2 stalks lemon grass, outer leaves removed, tender stem finely chopped
2 None red chillies, deseeded and finely chopped
3 tbsp brown sugar
100 ml light soy sauce
3 None limes
1 large carrot, peeled and finely grated
1 bunch spring onions, trimmed and finely sliced
1 None mango, peeled and fllesh cut into strips
1 bunch coriander

Preparation

Heat the oil in a wok or large frying pan. Add the peanuts and cook quickly to brown them. Remove with a slotted spoon and set aside. Add the tofu to the hot oil with the garlic, ginger, lemongrass and chilies and fry briefly. Sprinkle in the sugar and soy sauce. Set aside.
Put the noodles in a large bowl, pour enough boiling water over them to cover and leave about 5 mins to rehydrate. Drain, rinse through with cold water and drain again. Put into a serving bowl then add the tofu mixture and toss with the lime juice.
Add the carrot, spring onion, mango and cilantro leaves. Season to taste and toss gently. Sprinkle with the peanuts and garnish with cilantro sprigs and lime wedges.