200g pack of Clearspring Soba Noodles
2 tbsp of toasted sesame oil
200g pack of Taifun Smoked Tofu With Almonds & Sesame Seeds, cut into 24 pieces
3 tbsp of rice vinegar
1 clove of garlic, crushed
1 lime, finely grated zest and ½ the juice
1 red chilli, finely chopped
200g of sugar snap peas, halved lengthways
1 bunch of salad onions, shredded
1 ripe mango, peeled and sliced
Bring a large pan of water to the boil, then add the noodles. Return to a simmer then cook for three minutes. Drain and rinse gently with plenty of cold water, then drain and toss with one teaspoon of sesame oil.
Heat another teaspoon of sesame oil in a non-stick frying pan over a high heat. Cook the tofu cubes for three minutes. Meanwhile, whisk the remaining sesame oil with the vinegar, garlic, lime zest and juice and chilli. Season to taste.
Add the sugar snap peas to the pan and cook for a further minute to heat through. Toss with the cold noodles, dressing, salad onions and mango to serve.