Miso Mango Noodle Salad

21g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas 6, 200°C, fan 180°C. Dice the tofu and zucchini into 2cm chunks and add to a lined baking tray. Mix the white miso paste, soy sauce and 1 tbsp water until smooth. Pour over and toss to coat. Roast for 22-25 mins, turning halfway, until golden.

Step 2

Meanwhile, pour the rice wine vinegar over the sliced red onion in a large bowl. Add a pinch of salt and the caster sugar. Scrunch together with your hands; set aside.

Step 3

Cook the noodles to pack instructions; drain and rinse under cold water. Add to the onions along with the sesame oil, coriander and juice of one lime; toss well. Stir in most of the miso aubergine, airfried soya beans and chopped mango. Top with the remaining aubergine, then squeeze over the juice of the other lime to serve.