1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes
Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.
In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Serves 3 as a main course.
1 serving = 615 calories
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