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Simple Spoonfuls

August 29, 2020 · Leave a Comment

Mango Spring Roll Bowl with Crispy Tofu

Dinner· Lunch· Vegetarian

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If you’re looking for a delicious cold noodle salad that you can meal prep, this mango spring roll bowl packs major punch! You’ll feast on all the colors of the rainbow with a variety of textures and flavors that are brought to life with a sweet and spicy chili lime sauce and perfectly crispy baked tofu.

overhead photo of bowl of noodles with carrots, cucumber, mango, bell pepper and tofu

How to make the crispiest baked tofu

Tofu is one of my favorite proteins to cook with because it’s such a sponge for any flavor you throw at it. More often than not, I prefer crispy tofu for my bowls thanks to it’s delicious crunch factor.

There’s two methods for achieving the ultimate crispiness. 1. Patiently sautéing cubes of tofu in a hot skillet and flipping them with tongs to ensure each side is crispy. The downside is that the tofu absorbs tons of oil in the process negating it’s healthiness, and it also takes babysitting to watch it on the stove top. OR 2. You can toss it in a cornstarch mix and bake on parchment paper, only flipping once.

These days, I tend to lean towards option number two simply because I prefer to be a multitasking Jedi and that method frees up my hands to prep the rest of the meal. Here’s the key points you’ll need to remember to master your baked tofu.

  • Start with firm or extra firm tofu.
  • Squish the life out of your tofu! I slice my tofu block in half and put thick layers of paper towel BOTH underneath and above. Then I layer a few cookbooks, or a sheet pan with some heavy canned goods on top. This will help squeeze out as much water as possible. I will swap out the soaked paper towels for dry ones at least once. I try to aim for a squish time of at least 30 minutes.
  • Cube and then toss together with cornstarch, soy sauce, and a touch of oil, just to help it get coated thoroughly.
  • Spread on a baking sheet that’s been lined with parchment paper.
  • Bake at 400 degrees, flipping the tofu halfway through.
  • Add it all to a mixing bowl.
  • Toss well to combine!
  • Spread onto parchment paper.

Once they’re done cooking you’ll be left with pillowy nuggets of goodness with a deliciously crunchy exterior!

baked tofu on a sheet pan

How to prep your ingredients

While the tofu is cooking in the oven, you’ll have your hands free to prep the rest of your meal. For the noodles, I opt for either vermicelli or pad Thai style rice noodles. Hell you could even use linguine or spaghetti if that’s all you have! You’ll have to check the back of your package for specific instructions, but for the pad Thai noodles I used, the directions said to bring water to a boil, add the noodles and then turn off the heat. They were al dente in 8 minutes.

The most important thing is that you drain the noodles and run them under cold water for a solid minute to halt the cooking. It will also help keep them from sticking together.

drained pad Thai noodles in a colander

For the vegetables, I opted to cut them into thin matchsticks that were roughly the same size. For the mango, I love the honey mangos which tend to be sweeter than their larger cousin. Since the carrots are harder, I thought it would be fun to use a vegetable peeler to shave them. This way they are easier to swirl up with the noodles and they didn’t alter the texture of the bowl by being too crunchy.

For garnishes, I used cilantro and green onion cut on a deep bias. However, fresh mint and Thai basil are also delicious in this spring roll bowl!

platter with chopped carrots, mango, bell pepper, cucumber, herbs and limes

The sauce that makes this dish sing

In my previous life working as a professional chef, I earned the nickname “Sauce Boss,” and for good reason! I believe that having a few dynamite sauce recipes in your repertoire is one of the most important foundations to good cooking. To me, a good sauce is all about balancing the flavors of sweet, salty, spicy, sour and umami, and I love tinkering around until you find that perfect harmony.

I tweaked this sauce until it had just the right amount of sweetness from the brown sugar, acidity from the lime juice, and heat from the chili sauce. Don’t be afraid of the fish sauce either because it adds a salty umami bomb that isn’t easily substituted. It may seem like a lot of brown sugar but it’s essential to balancing out the other flavors.

Start with 1 tsp of chili sauce and check the heat level before adding more. I make it with 2 tsps but that’s because I love the spice!

glass jar with sweet chili lime sauce

Meal prepping this spring roll bowl

I LOVE cold noodle salads for meal prepping because often times I’m on the run for lunch and don’t have the ability to heat up my meal. The chili lime sauce will keep for 5-7 days in the fridge. The noodles, tofu, and cut veggies will only keep for 2-3 days when prepped ahead of time. I would wait and add the mango and herbs fresh on the day you will eat the bowl.

So far I’m a big fan of these metal bento boxes that I found on amazon for meal prepping! The lid clamps on securely so you don’t have to worry about spills.

Here’s three other bowls that you don’t have to heat up!

  • Peach Salmon Bowl with lemon chive vinaigrette
  • Cherry Lentil Salad with honey balsamic vinaigrette
  • Strawberry Summer Quinoa Salad
metal meal prep bento box with mango spring roll bowl inside

Is this recipe vegan?

This recipe is packed with tons of veggies and the tofu. However, the sauce includes a delicious umami component called fish sauce that is not vegan. You can buy vegan fish sauce substitutes at the store, or you can make your own! Minimalist Baker has a great recipe if you’d like to tackle it yourself!

two bowls with spring roll bowl assembled in them

Mango Spring Roll Bowls with Crispy Tofu

This spring roll bowl is a perfect balance of flavors thanks to mango, a punchy sweet chili lime sauce and perfectly baked crispy tofu.
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Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 4

Ingredients
  

Crispy Baked Tofu

  • 1 block extra firm tofu
  • 2 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tbsp vegetable oil

Mango Spring Roll Bowl

  • 1 pkg rice noodles vermicelli or "pad thai" style
  • 1 honey mango
  • 1 red bell pepper
  • 1/2 hot house cucumber
  • 2 carrots
  • 2 green onions
  • 2 tbsp chopped cilantro

Sweet Chili Lime Sauce

  • 2 limes, juiced
  • 1 tbsp rice vinegar
  • 1 tsp low sodium soy sauce
  • 1 tbsp fish sauce or vegan fish sauce substitute
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1-2 tsp chili sauce
  • 2 tbsp vegetable oil

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut the cube of tofu in half, width wise. Place multiple paper towels above and below the tofu. Place a sheet pan on top of the tofu with something heavy, like canned goods, on top in order to squish down the tofu. After 15 minutes, replace the damp paper towels with clean ones and continue to squish for another 15 minutes.
  • Cube the tofu into 1/2 inch cubes and toss with the 2 tsp cornstarch, 1 tbsp soy sauce and 1 tbsp vegetable oil. Toss to combine.
  • Line a sheet pan with parchment paper. Spread the tofu evenly and bake for 10 minutes. Flip the tofu and bake another 10-15 minutes, or until crispy.
  • Boil your rice noodles using the instructions on the package. Once al dente, drain in a colandar and rinse under cold water for 1 minute.
  • Cut the cucumber and red bell pepper into matchsticks. Peel the exterior skin off the carrot and then using a vegetable peeler, peel the remaining carrot into thin strips.
  • For the mango, you can use the vegetable peeler to remove the skin. Cut lengthwise around the pit is in the middle. Then cut the flesh into matchsticks.
  • For the dressing, in a glass jar or bowl combine the juice from 2 limes, 1 tbsp rice vinegar, 1 tsp soy, 1 tbsp fish sauce, 1 tbsp sesame oil, 2 tbsp brown sugar, 1 to 2 tsp of chili sauce (to taste) and 2 tbsp of vegetable oil. Stir or shake well to combine.
  • In your bowl, layer the noodles with the tofu, vegetables, mango, green onion and cilantro, and drizzle with the sweet chili dressing.

Notes

If you don’t have rice noodles on hand, you can use spaghetti or linguine in a pinch!  
You can substitute Thai basil or mint for the green onion and cilantro.  Or use all four! 
Make sure to use firm or extra firm tofu.
Keyword spring roll bowl, noodle, cold noodles, vegan, vegetarian
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#ad I wanted to share my entry for the #beginwith #ad  I wanted to share my entry for the #beginwithjuice contest to create a recipe that uses 100% fruit juice. I’m SO proud of how yummy this cast iron blood orange chicken turned out! 🍊🍗

The blood orange juice,  chicken stock and caramelized red onions reduce down to a luxurious sauce that is delicious served over a bed of fluffy couscous.

This chicken is the perfect date night or entertaining recipe thanks to the gorgeous pink blood oranges. 🍊

Drop me a comment if you’d like the full recipe so you too can wow your family and friends! 💫

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I’m thinking about making this luscious red pepp I’m thinking about making this luscious red pepper pesto pasta for dinner tonight! The sauce is a spin on romesco in the most delicious way. 🍝

The feta, tomato and kalamata olives take it to the next level! But the best part is that the sauce is so versatile for other uses like as the base of a pizza, as a spread inside a wrap or burger bun, or drizzled over a roasted chicken breast. 🍕🍔🍗And it only takes five minutes to blitz it up in a food processor! 💪

What are y’all whipping up for dinner tonight?

#romesco #pestopasta #pestosauce #roastedredpeppers #roastedredpepper #pastasalad #pastaporn #pastalovers #pastalove #mediterraneandiet #mediterraneanfood #mediterraneanlife #mealprepideas #mealpreps #mealpreprecipes #mealprepinspo #foodblogging #healthyrecipeshare #easyrecipes #simplerecipes #simplespoonfuls #frommykitchen #frommykitchentoyours #whatiatetoday #whaticooked #pastarecipes #pastaofinstagram #carbsarelife #carbsoncarbs
You know that lonely bag of Costco cauliflower ric You know that lonely bag of Costco cauliflower rice sitting in your freezer?  Look how beautifully it transforms with a super easy cooking method my personal chef friend @skusnic taught me!  There’s no defrosting, no squeezing out excess water, no babysitting on the stovetop.  Instead, you let the broiler do the work for you! 

The high heat dries out the riced cauliflower so it gets toasty instead of soggy.  Once it’s at your desired level of golden brown, pull it out and dress it up with whatever flavors you have on hand.

I like to make mine into a keto-friendly, gluten-free rice pilaf with toasty pinenuts, garlic and parsley, finished with a shower of Parmesan. Yummm!  Video to come soon!

#cauliflowerrice #cauliflowerrecipes #cauliflower #freezermeals #mealprepideas #mealprepping #mealpreppin #mealprepinspo #mealprepsundays #mealpreps #mealprepmondays #sidedish #sidedishes #easyrecipe #easyrecipesathome #simplespoonfuls #healthysides #healthyrecipes #healthyrecipesforfamilies #ricepilaf #ketorecipe #easyketorecipes #ketomeal #ketoadapted #foodblogger #foodphotographyandstyling #vegetarianmeals #vegetarianketo #vegetariandinner #vegetarianismo
I can’t tell you how excited I am to share this I can’t tell you how excited I am to share this dish with you! I was inspired by my friend Elena from @mamamiamangia__  and her beautiful Italian creations! 🇮🇹 

I’m not exactly sure what to name this recipe but it’s basically garlicky shrimp with white beans, sundried tomatoes and arugula. 🍤🍅🥬The flavor is amplified with lots of bright lemon zest and herby parsley. 🍋 A generous pinch of red pepper flakes brings just the right amount of heat without being spicy.  Best of all it’s gluten free and low carb.  It was so good we ate the leftovers tossed with linguine for dinner! Follow along in my stories to see it all come together!

I know I say this about all my recipes but you really should save this bad boy!  Not only does it taste like a million bucks, it looks like it too, and luckily its incredibly simple to make!

Mediterranean Shrimp and White Bean Arugula Salad

Half pound peeled and deveined shrimp (defrosted frozen is fine)
1/3 cup sundried toms, sliced
4 garlic cloves, minced
3 tbsp parsley, chopped 
Half can cannelini beans
 1 large lemon, zested and juiced
Pinch of Red pepper flakes
Sea salt and black pepper
2 tbsp Olive oil
Arugula

Heat 2 tbsp olive oil in a non stick sauté pan over medium heat.  Add peeled and deveined shrimp and sprinkle lightly with sea salt and black pepper. Add the four cloves of minced garlic. After about 1-2 minutes flip the shrimp once they’ve turned pink on the bottom.  Then add the beans, sundried tomatoes, lemon zest and juice and red pepper flakes. Cook 1-2 more minutes until shrimp is fully cooked and then remove from the heat.  Add the fresh parsley and toss well. In a big bowl, lightly dress fresh arugula with extra virgin olive oil, sea salt and pepper.  Spoon shrimp mixture over the top and garnish with extra lemon! 

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Happy New Year everyone! 🥂I love seeing my top Happy New Year everyone! 🥂I love seeing my top 9 because to me it represents taking the first steps towards making my dreams come true.  I’m so proud of myself for putting my work out there despite the fact that I’m not at the level I want to be yet and I’m constantly fighting off the perfectionist little voice in my head.  Anyone else hear that voice?🙉

I love seeing the rainbow of color injected into my creations and it just makes me so.damn.happy. 🌈  I can’t wait to make 2021 MY year and to stop dreaming and start DOING! 💪🤘 I know it’s going to be a great year for you too!

I’m so thankful for each and everyone of you and I’m excited to show up for you every day! ❤️

Xoxo
Katie

#topnine2020 #topnine #topposts #foodblogger #foodbloggers #eattherainbow🌈 #eattherainbow #eatwithyoureyes #feastonthis #foodphotographyandstyling #foodphotography📷 #myrecipes #eatrealfood #jerf #simplespoonfuls #healthyrecipes #mealprepideas #buddhabowls
*Honey Coconut Chia Pudding with Blood Orange and *Honey Coconut Chia Pudding with Blood Orange and Pomegranate*

I was today years old when I discovered my love of chia pudding! 🙌 I’ve given it a few chances over the years but could never get the consistency just right and I couldn’t understand what all the fuss was about.  But I’m a sucker for a meal prep breakfast and was determined to figure this one out. 

Thankfully a fellow personal chef and longtime friend of mine @skusnic let me in on the secret of her ratios.  I still managed to botch her recipe because I can’t be bothered to follow a recipe to save my life (this is why I’m not a baker!) but it turned out fantastic nonetheless. 

I love how the bright winter citrus and tart pom seeds cut through the richness of the coconut. 🍊🥥And the honey adds just the right amount of sweetness to make you want to devour the whole batch! 🍯

🛑Make sure you hit the SAVE 👆🏻 button on this one!  I can’t wait to see how you customize it with your favorite flavors!

*Honey Coconut Chia Pudding with Blood Orange and Pomegranate*
2/3 can of coconut milk 
1/2 cup of milk of your choice (I used skim bc it’s what I had)
1/2 tsp vanilla extract
1/4 cup chia seeds
1.5 tbsp honey or maple syrup
Pomegranate arils
Blood orange segments
Hemp hearts or flax seeds 

Combine coconut milk, milk, vanilla and chia seeds and mix well. Cover and refrigerate for at least six hours or over night.  Stir in honey and top with pomegranate seeds and orange segments. Top with hemp hearts or flax seeds (optional)

#chiapudding #chiaseedsbenefits #hemphearts #mealprepideas #breakfastmeal #mealpreps #mealprepsundays #makeaheadmeals #breakfasttime #vegetarianbreakfast #vegetarianrecipes #veganbreakfast #veganbreakfastideas #bloodoranges #bloodorange #pomegranateseeds #pomegranates #pomwonderful #hempheals #veganpudding #whatiateforbreakfast #whatiatetoday #mealprepinspo #mealpreping #mealprepmonday #mealprepmondays #breakfastinspo #getinmybelly😋 #eatwithyoureyes
Wishing you all the merriest Christmas! I’m so Wishing you all the merriest Christmas!  I’m so thankful for each and every one of you, especially this year.  During a time when we can’t be close to our loved ones, it makes me appreciate the connections I’ve made on here that much more!❤️❤️❤️ Love and joy to you all! 

Xoxo,
Katie
I don’t know about y’all but in our family, Ch I don’t know about y’all but in our family, Christmas breakfast is just as important as Christmas dinner!  Traditionally I make a strata because I can prep it all the night before and just pop it into the oven in the morning!  That way, I can enjoy our Christmas morning stress-free without fussing in the kitchen.

I’ve been making this bagels and lox strata for years and the flavor is out of this world!  Safe to say, it’s a family tradition.  I love using everything bagels for the extra flavor they bring to the table. Plus, you can’t go wrong with the flavors of smoked salmon, capers, and cream cheese. 

I throw a little spinach in the mix to amp up the green color and finish it off with fresh dill or chives for some extra herby goodness.  I think Chrissy Teigen has a similar recipe but this is my spin on things.

Everything Bagels and Lox Breakfast Strata
3 day old bagels cut into 3/4” cubes
5 eggs
1 3/4 cup whole milk
1/4 cup grated parmesan
1 tsp dijon mustard
3/4 tsp kosher salt
1/2 tsp pepper
1 small shallot, minced
2 tbsp capers
6 oz smoked salmon or lox
2 cups spinach, torn
4 oz cream cheese
EBTB seasoning
Fresh dill

Combine the eggs, milk, parmesan, dijon, salt, pepper, shallot and dijon and mix until smooth.  Grease a medium sized casserole dish, scatter the bagel pieces around the dish and pour the egg mixture over the top.  Scatter the spinach pieces, lox, and capers and gently stir into the bagel and egg mix. Top with dollops of cream cheese and additional everything but the bagel seasoning.

Cover and place in the fridge for at least two hours, or ideally overnight. 
Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean, like a cake, and not with raw eggs.

Top with the fresh dill and serve!

#strata #breakfastofchamps #christmasbreakfast #christmasmorning #makeaheadmeals #everythingbagel #ebtb #everythingbagelseasoning #easybreakfast #whatiateforbreakfast #whatsforbrunch #brunchgoals #brunchideas #brunching #christmasbrunch #christmasmeal #christmasrecipes #holidaybrunch #holidaymeals #holidayrecipes #holidayrecipe #foodblogger #mealpreps #mealprepideas #breakfastgoals #simplespoonfuls #foodstylingandphotography
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