Rice Noodle Salad with Crispy Tofu & Mango | Summery Delight

Cook the rice noodles in boiling water according to package instructions, then rinse with cold water and drain well.

Pat the plain tofu dry, cut into approx. 1.5 cm cubes, and fry in a pan with a little oil until crispy all over. Deglaze with 1 tbsp soy sauce.

Peel the mango and cut the flesh into bite-sized cubes. Cut the cucumber and carrots into fine matchsticks. Slice the spring onions into thin rings.