This is supposed to be “Soba noodles with eggplant and mango” but I’m low on soba noodles and wanted tofu instead of eggplant.
I noticed some ripe mangos at the office. This is normal. Our office assistant gets us some neat food from time to time. But the veggies and fruit often go bad and I sometimes rescue them. Today I thought of the recipie I’d seen in Plenty and grabbed the mango. Of course, I had only a little soba left. I’d planned to substitute tofu in for the eggplant from the start, but no soba meant I made rice instead.
The interesting part of this is the sauce. Rice vinegar, sugar, salt, garlic, chilies, sesame oil, lime, and lime zest. I added ginger as well for oomph and because I like ginger.
It calls for a raw red onion, thinly sliced. I cooked the onion because not everyone likes raw red onions. I do. My wife does not. I love them cooked, so it’s no loss.
Cook the hell out of the tofu, by the way. I mean the hell out of it. Yotam wants you to do it in a cup of sunflower oil, so the draining is also important. While it’s in the collendar, salt the tofu and toss it to shake off the oil.
Throw it all in a bowl with the onions and mango, add basil and cilantro, toss, serve. Drizzle the sauce on once it’s in the bowl.
Source: Plenty, pg 112-113