Instructions
Follow the steps and taste along the way.
Prepare the dressing and vegetables
Whisk the soy sauce with the lime juice, water, brown sugar, sesame oil, and chili flakes until the sugar dissolves. Cut the cucumber and carrot into thin strips and the mango into small pieces. Pat the tofu dry and cut it into approximately 2 cm cubes.
Cook the edamame and soften the noodles
Boil the edamame in boiling water for 4 minutes, then drain. Place the noodles in a heatproof bowl, cover with freshly boiled water, and let them soften for 5 minutes. Drain and briefly rinse with cold water to keep them from sticking.
Fry the tofu until crispy
Toss the tofu cubes with the cornstarch and 0.5 g of salt. Heat the neutral oil in a pan over medium-high heat. Fry the tofu for 7–9 minutes, turning it occasionally, until golden on all sides and crispy on the outside.
Toss the noodles with the dressing
Place the noodles in a large bowl and toss with about two-thirds of the dressing. Add the cucumber, carrot, mango, and edamame. Toss the remaining salt with the edamame and vegetables in the bowl.
Finish and serve
Stir the mint and cilantro leaves into the bowl. Divide the noodles between two plates and top with the hot, crispy tofu. Divide the remaining dressing between the servings; serve immediately while the tofu is still crispy.
