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Prep 10 mins
Cook 25 mins
An unusual mix of flavors that even tofu-haters could love! Marinating it makes a huge difference. From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen".
- 1⁄4 cup toasted sesame oil
- 1 teaspoon ground fennel
- 1⁄2 teaspoon salt. 1 tsp red chili paste (to taste)
- 2 tablespoons honey
- 1⁄4 cup freshly-squeezed lime juice
- 1 lb tofu (soft or firm)
- 1 (3 1/2 ounce) package bean thread noodles
- 2 sweet onions, thinly sliced
- 2 ears corn kernels, cut off the cob (about 2 cups)
- 1⁄2 cup vegetable stock or 1⁄2 cup purified water
- 2 tablespoons tamari
- 2 mangoes, peeled, pitted, and cubed
- 1 bunch cilantro, washed
- 1 bunch mint (to garnish)
- Whisk the marinade ingredients together in a small baking dish.
- Preheat oven to 450 Fahrenheit.
- Drain tofu and cut into 1/2-inch cubes. Drop the cubes into the marinade and turn them gently to coat each one. Make sure the cubes are close together and sitting in the marinade. Bake in the hot oven for 15 minutes.
- Meanwhile, soak the bean thread noodles in a pot of hot water for 20 minutes., then drain in a colander.
- Simmer the onion and corn in the vegetable stock in a large saute pan until the onions are tender and the corn is bright yellow, about 3 minutes. Add the tamari, mangoes, tofu, and juices from the marinade. Pinch the leaves off the cilantro and sprinkle them into the mixture. Add the noodles and toss until everything is thoroughly coated. Cook for 2 more minutes.
- As an alternative, make a bed of the noodles on a serving platter and put the tofu mixture on top, to be tossed at the table.
- Garnish with mint.