Soba Noodles with Tofu, Eggplant and Mango

A refreshing soba noodle dish packed with flavour, excellent served warm or cold, it is great to make a big batch to have on hand for lunches

1/4 cup rice vinegar
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or honey
1/4 tsp salt
2 cloves garlic, crushed
1/2 small red chile, thinly sliced
1 tsp sesame oil
grated zest and juice of 1/2 lime
1/4 cup sunflower or avocado oil
1 large or two small eggplants, cut into 3/4 inch cubes
10 oz. (280g) of firm organic tofu
1/2 pkg of soba noodles
1/2 mango, diced
1/2 cup basil leaves, thinly sliced
1/2 cup cilantro, chopped
1/2 small sweet onion, thinly sliced
toasted sesame seeds for garnish, optional

View the full recipe at Cara’s Healthy Cravings →