Mango Noodle Bowl with Crispy Tofu Recipe

If you’re looking for a vibrant, refreshing dish that bursts with flavor and texture, the Mango Noodle Bowl with Crispy Tofu is an absolute must-try. This bowl combines the tropical sweetness of mango with perfectly crispy tofu cubes, cool crunchy vegetables, and a tangy mango vinaigrette that ties everything together so beautifully. It’s light enough for a summer lunch yet satisfying enough to keep you energized, and every bite is a delightful dance of crisp, sweet, spicy, and savory notes. Trust me, once you make this Mango Noodle Bowl with Crispy Tofu, it will quickly become one of your favorite go-to meals that you’ll want to share with everyone.

Ingredients You’ll Need

Gathering the right ingredients for this Mango Noodle Bowl with Crispy Tofu is easier than you might think. Each ingredient plays a crucial role: from the crispy, seasoned tofu that provides a protein-packed crunch to the fresh veggies and luscious mango vinaigrette adding color, brightness, and just the right tang.

• Extra firm tofu: The base for the crispy tofu cubes, essential for getting that perfect texture.
• Soy sauce: Adds a savory umami depth to the tofu before crisping.
• Wesson Vegetable Oil: Used for crisping tofu and in the vinaigrette to bring smooth richness.
• Cornstarch: Helps create a deliciously crispy coating on the tofu.
• Fresh or frozen mango: The star of the dish, lending sweetness and tropical flair.
• Rice vinegar: Balances the sweetness of the mango with gentle acidity.
• Fine salt and sugar: Simple seasonings that enhance every element’s natural flavors.
• Peanuts, blanched and peeled: For making sweet and spicy peanuts to top off the bowl with a delightful crunch.
• Crushed chilies: Adds a subtle kick to the peanuts for that extra layer of excitement.
• Cooked rice noodles: The perfect light and slippery base for absorbing the mango vinaigrette.
• Carrots, julienned: Adds natural sweetness and crunch.
• Radishes, sliced: Brings a crisp bite and a little spice.
• Alfalfa sprouts (or other fresh sprouts): For that fresh, grassy flavor and delicate texture.

How to Make Mango Noodle Bowl with Crispy Tofu

Step 1: Prepare the Crispy Air Fryer Tofu

Start by patting the extra firm tofu dry to remove any excess moisture, then cut it into 1/2 inch cubes. Toss these tofu cubes gently with soy sauce and vegetable oil, making sure each piece is well coated. Next, add the cornstarch, which is the secret to that irresistible crispiness, and toss again to evenly coat every cube. Arrange the tofu in a single layer inside your air fryer basket, then cook at 400°F for about 15 minutes until golden and crunchy. If you don’t have an air fryer, simply bake the tofu at 425°F for 20 minutes, turning once halfway through to get that perfect crunch.

Step 2: Whip Up the Mango Vinaigrette

For the vinaigrette, combine the diced mango, vegetable oil, rice vinegar, salt, and sugar in a blender. Blend everything on medium speed until silky smooth and vibrant. This mango vinaigrette is what brings a bright, fresh zing to the bowl and complements the crispy tofu beautifully. Feel free to adjust the vinegar and sugar amounts to your personal taste, depending on how sweet or tart your mango is.

Step 3: Make the Sweet and Spicy Peanuts

In a small non-stick pan over medium-high heat, warm the oil and add peanuts, sugar, water, and crushed chilies. Stir constantly until the peanuts caramelize and develop a shiny, sticky coating. Then transfer them to a plate to cool down. These sweet and spicy peanuts add a fantastic crunch and a hint of heat that perfectly finishes the dish.

Step 4: Assemble the Mango Noodle Bowl with Crispy Tofu

Cook your rice noodles according to package directions, then rinse them under cool water to stop cooking and prevent sticking. Toss the cooled noodles with a couple of tablespoons of mango vinaigrette to infuse them with flavor. Divide the noodles among your serving bowls, then top with julienned carrots, sliced radishes, and fresh sprouts. Add the crispy tofu on top, drizzle more vinaigrette, and sprinkle generously with the sweet and spicy peanuts. Each element brings something special, making every bite of this Mango Noodle Bowl with Crispy Tofu a refreshing and deeply satisfying experience.

How to Serve Mango Noodle Bowl with Crispy Tofu

Garnishes

Enhance your Mango Noodle Bowl with Crispy Tofu by garnishing with fresh herbs like cilantro or mint leaves for an herbaceous pop. A sprinkle of toasted sesame seeds or finely sliced scallions also adds subtle layers of flavor and texture. Don’t be shy with the sweet and spicy peanuts—these are the showstoppers that add crunch and warmth to every mouthful.

Side Dishes

Serve this bowl alongside light and fresh sides like a simple cucumber salad tossing sliced cucumber with lime juice and a pinch of chili flakes, or a cool edamame salad for even more protein. A bowl of miso soup or a light vegetable spring roll would also complement the Mango Noodle Bowl with Crispy Tofu beautifully, rounding out the meal without overpowering its delightful flavors.

Creative Ways to Present

Get creative by serving this dish in colorful bowls or even mason jars for a portable lunch option. You can also layer the ingredients in a clear glass bowl to show off the vibrant colors of mango, carrots, and radishes making it almost too pretty to eat. And if you want to jazz it up for a party, try turning the components into bite-sized lettuce wraps using butter or bibb lettuce leaves for a fun, hands-on experience.

Make Ahead and Storage

Storing Leftovers

You can store leftover Mango Noodle Bowl with Crispy Tofu components separately to preserve freshness. Keep the crispy tofu, noodles tossed with vinaigrette, and vegetables in airtight containers in the refrigerator for up to 2 days. This way, the tofu maintains its crisp texture and the veggies stay crunchy when you’re ready to enjoy it again.

Freezing

While the mango and fresh veggies do not freeze well, the crispy tofu cubes can be frozen if you want to make a larger batch ahead. Freeze the tofu in a single layer on a baking sheet, then transfer to a sealed bag for up to 1 month. Thaw and re-crisp in the air fryer or oven before assembling your bowl.

Reheating

To reheat leftovers, warm the crispy tofu in an air fryer or toaster oven until it regains its crunch. The noodles and vegetables are best enjoyed cold or at room temperature, so toss them with a little extra mango vinaigrette if they seem dry. This refreshing bowl tastes great even after reheating, making it ideal for quick meals.

FAQs

Can I make the Mango Noodle Bowl with Crispy Tofu vegan?

Absolutely! This recipe is naturally vegan since it uses tofu instead of any animal products, and all other ingredients are plant-based. Just make sure your soy sauce and peanut ingredients are vegan-friendly, and you’re all set.

What if I don’t have an air fryer? Can I bake the tofu?

Yes, the recipe includes a great alternative to air frying. Baking the tofu at 425°F for about 20 minutes, turning halfway through, will give you that same crispy texture you’re after.

Can I substitute the rice noodles for another type of noodle?

Certainly! Rice noodles are light and delicate, but you can swap them for glass noodles, soba noodles, or even thin spaghetti. Just adjust the cooking time accordingly to keep them tender.

How ripe should the mango be?

Choose a mango that is ripe but firm. It should yield slightly to gentle pressure and have a sweet aroma. If you’re using frozen mango, make sure it’s fully thawed before blending into the vinaigrette for the best flavor.

Is the sweet and spicy peanuts step necessary?

While optional, the sweet and spicy peanuts add a wonderful crunchy contrast and a burst of flavor that takes this dish from great to unforgettable. They’re easy to make and well worth the extra effort.

Final Thoughts

Making the Mango Noodle Bowl with Crispy Tofu is like bringing a little sunshine to your table with every bite. It’s fresh, satisfying, and packed with flavors that will brighten up your day no matter the season. I hope you enjoy creating and savoring this bowl as much as I do, and that it becomes a staple in your recipe rotation for effortless, vibrant meals.

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