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Mango Noodle Bowl with Crispy Tofu Recipe

Mango Noodle Bowl with Crispy Tofu Recipe
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★★★★★

4.9 from 23 reviews

A vibrant and refreshing Mango Noodle Bowl featuring crispy air-fried tofu, fresh vegetables, and a tangy mango vinaigrette, topped with sweet and spicy caramelized peanuts. Perfect for a light, flavorful meal with a delightful mix of textures and tropical flavors.

Ingredients

Scale

Crispy Air Fryer Tofu

  • 1 lb extra firm tofu, 1/2″ diced
  • 1 tbsp soy sauce
  • 2 tbsp Wesson Vegetable Oil
  • 1/4 cup cornstarch

Mango Vinaigrette

  • 1/2 cup diced mango (fresh or frozen, about half a small mango)
  • 6 tbsp Wesson Vegetable Oil
  • 3 tbsp rice vinegar
  • 1/4 tsp fine salt
  • 1 tbsp sugar

Sweet and Spicy Peanuts

  • 1/2 cup blanched and peeled peanuts
  • 1 tbsp Wesson Vegetable Oil
  • 1/2 tsp sugar
  • 1 tbsp water
  • 1/2 tsp crushed chilies

Noodle Bowl

  • 2 cups cooked rice noodles, rinsed in cool water
  • 1/2 cup carrots, julienned
  • 1/4 cup radishes, sliced
  • 1/2 cup alfalfa sprouts (or other fresh sprouts)
  • 6 tbsp mango vinaigrette (from above)
  • 2 tbsp sweet and spicy peanuts (from above)

Instructions

  1. Prepare the Tofu: Pat dry the extra firm tofu and cut into 1/2 inch cubes. Toss the tofu cubes evenly with soy sauce and vegetable oil in a bowl. Add cornstarch and gently toss again to coat all pieces thoroughly. Arrange tofu in a single layer in an air fryer basket.
  2. Cook the Tofu: Air fry the tofu at 400°F for approximately 15 minutes or until crispy on the outside. Alternatively, bake in a preheated oven at 425°F for about 20 minutes until crispy and golden.
  3. Make the Mango Vinaigrette: In a blender, combine diced mango, vegetable oil, rice vinegar, fine salt, and sugar. Blend on medium speed until the mixture is smooth and well emulsified. Taste, then adjust vinegar and sugar according to the sweetness and sourness of your mango.
  4. Prepare Sweet and Spicy Peanuts: Heat vegetable oil over medium-high heat in a small non-stick pan. Add peanuts, sugar, water, and crushed chilies. Stir constantly until peanuts are caramelized and coated with a glossy sweet and spicy glaze. Transfer peanuts onto a plate and cool completely.
  5. Cook and Prepare Noodles: Cook rice noodles according to package instructions. Drain and rinse under cool water to stop cooking and prevent sticking.
  6. Assemble the Bowls: Toss cooled noodles with 2 tablespoons of the mango vinaigrette. Divide noodles evenly between two bowls. Top each bowl with julienned carrots, sliced radishes, and alfalfa sprouts. Add about 1/2 cup of crispy tofu to each bowl.
  7. Garnish and Serve: Drizzle 2 tablespoons of mango vinaigrette over each bowl and sprinkle 1 tablespoon of sweet and spicy peanuts on top for crunch. Serve immediately for best texture and flavor.

Notes

  • This recipe makes extra tofu, which can be enjoyed as a snack or added to meals the following day.
  • Adjust vinegar and sugar in the vinaigrette based on the ripeness and sweetness of the mango used.
  • For a gluten-free version, ensure the soy sauce used is gluten-free.
  • To make this dish vegan, confirm all ingredients including soy sauce and sugar are vegan-friendly.
  • If you don’t have an air fryer, baking the tofu produces a similar crispy texture.
  • Fresh mango is ideal but frozen mango can be used; thaw before blending.

Nutrition

Keywords: Mango Noodle Bowl, Crispy Tofu, Air Fryer Tofu, Mango Vinaigrette, Sweet and Spicy Peanuts, Vegetarian Noodles, Healthy Vegetarian Recipe

Find it online: https://recipeswithmia.com/mango-noodle-bowl-with-crispy-tofu-recipe/