Peachy Mango Madness Cold Noodle Salad with Crispy Tofu

Peachy Mango Madness Cold Noodle Salad with Crispy Tofu

A refreshing, lightly sweet and tangy cold noodle salad that highlights the bright fruit flavors of Coo Moo Jams Peachy Mango Madness. Chilled buckwheat noodles are tossed with a peach-mango vinaigrette, crunchy vegetables, toasted sesame, and pan-fried crispy tofu for a satisfying vegetarian lunch or light dinner. The jam is used both in the dressing and as a quick glaze for the tofu for layers of fruit-forward flavor.

Ingredients

• 14 ounces soba noodles (buckwheat noodles) or other thin noodles
• 14 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
• 3 tablespoons cornstarch
• 3 tablespoons neutral oil (canola or vegetable) for frying
• 1 medium cucumber, julienned (about 1 1/2 cups)
• 1 large carrot, peeled into ribbons or julienned (about 1 cup)
• 1 small red bell pepper, thinly sliced
• 3 green onions, thinly sliced (white and green parts separated)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons toasted sesame seeds
• Optional: 1 small Thai chile thinly sliced for heat

Dressing and Glaze

• 1/3 cup Coo Moo Jams Peachy Mango Madness
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon lime juice (about 1 lime)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, finely minced
• 1 teaspoon honey or maple syrup (optional, for extra sweetness)
• Pinch of salt and freshly ground black pepper

Tools

• Large pot for noodles
• Large skillet or nonstick pan
• Mixing bowls
• Whisk and tongs

Instructions

1. Prepare the tofu: Press tofu for at least 20 minutes to remove excess moisture. Pat dry and cut into 1/2-inch cubes. Toss the cubes gently with cornstarch until evenly coated. Heat 3 tablespoons neutral oil in a large nonstick skillet over medium-high heat.
2. Pan-fry the tofu: Add tofu cubes in a single layer, working in batches if needed. Fry without moving for 3 to 4 minutes until golden and crisp, then flip and crisp other sides, about 6 to 8 minutes total. Transfer to a paper towel-lined plate. Keep warm.
3. Make the Peachy Mango glaze: In a small bowl whisk together 2 tablespoons of the Peachy Mango Madness jam, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Brush or toss about half of this glaze with the crispy tofu while still warm so it forms a sticky, fruity coating. Reserve the remaining jam for the dressing.
4. Cook the noodles: Bring a large pot of salted water to a boil and cook soba noodles according to package directions (usually 4 to 6 minutes). Drain and rinse under cold water until chilled. Toss noodles lightly with a drizzle of sesame oil to prevent clumping and set aside in a large mixing bowl.
5. Prepare the dressing: In a medium bowl whisk together the remaining 1/3 cup Peachy Mango Madness jam, rice vinegar, soy sauce, toasted sesame oil, lime juice, grated ginger, minced garlic, and honey or maple syrup if using. Taste and adjust: add a pinch of salt, more lime for acidity, or a touch more jam for sweetness.
6. Toss the salad: To the chilled noodles add cucumber, carrot ribbons, red bell pepper, the white parts of the green onions, cilantro, and half the toasted sesame seeds. Pour the dressing over and toss gently until everything is coated and evenly distributed.
7. Assemble and finish: Plate the dressed noodles chilled or at room temperature. Top with the glazed crispy tofu cubes. Sprinkle remaining green onion, toasted sesame seeds, and thin slices of Thai chile if using.
8. Serve: This salad is best served immediately so the tofu retains its crispness, but the noodles can be made ahead and kept chilled. Leftovers keep 1 to 2 days refrigerated; add a splash of water or extra lime before serving if the noodles absorb too much dressing.

Notes

• For a gluten-free version, use tamari and gluten-free noodles such as rice vermicelli or brown rice noodles.
• Swap tofu for pan-seared tempeh or cooked shrimp if desired, but keep the pan-frying method for crisp texture.
• For extra crunch toss in thinly sliced jicama or lightly toasted chopped peanuts.