Soba Noodles with Fried Tofu, Eggplant and Mango

Let's play a game of Yotam says.

Yotam says: Make a dressing.

Yotam says: Boil some noodles.

Yotam says: Put mangoes with your eggplant and noodles.

And if Yotam says it, you better do it. Because if Yotam says it, you know it's going to be delicious.

Soba Noodles with Fried Tofu, Eggplant and Mango

slightly adapted from Yotam Ottolenghi's Plenty

Serves 6

For the Dressing:

1/2 cup rice vinegar

3 tablespoons caster sugar

1/2 teaspoon fine sea salt

2 garlic cloves, crushed

1 long red chilli, finely chopped

1 teaspoon sesame oil

grated zest and juice of 1 lime

For the Noodles:

1 cup sunflower oil

300g firm tofu, cut into small cubes

1 large eggplant, cut into small cubes

250g soba noodles

2 large mangoes, thinly sliced

1 cup basil leaves, roughly chopped

1/2 cup coriander leaves, roughly chopped

1/4 cup mint leaves, roughly chopped

1/2 red onion, very thinly sliced

Put all the dressing ingredients except the lime juice and zest,  into a small saucepan and heat over medium heat until the sugar has dissolved. Remove from the heat and add the lime juice and zest. Set aside to cool.

Heat the sunflower oil and fry the tofu in 2 or 3 batches until golden. Remove from the oil, drain and set aside.

In the same oil, fry the eggplant in 2 or 3 batches until softened and golden. Remove from the oil, drain and set aside.

Cook the noodles according to packet instructions. Drain and rinse under cold water. Drain and spread out onto a tray lined with kitchen paper to dry.

Put the dressing into a large serving bowl. Add the noodles and toss to coat with the dressing. Add the tofu, eggplant, sliced mango, onion and herbs. Gently toss again. Leave for up to 2 hours before serving for the flavours to develop.