Cut the tofu into 1 cm cubes.

Peel and dicefinely the garlic and ginger.

Wash the chili, cut in half, core and finely chop.

Choproughly the peanuts.

Heat the oil in a pan and fry the tofu in it for about 3 minutes.

Briefly fry the garlic, ginger and chili, sprinkle with sugar, caramelize slightly and deglaze with soy sauce.

Pour boiling water over glass noodles, stir in 1 teaspoon of salt, leave to swell for approx.

5 minutes, then drain and mix with tofu and lime juice.

Peel, wash and finely grate the carrot.

Wash the spring onions and cut into rings.

Peel the mango and cut into fine strips.

Wash the coriander and pluck the leaves off.

Mix the carrot, spring onions, mango and coriander into the pasta.