• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Drinks
    • Lunch
    • Dinner
    • Salads and Sides
    • Sauces & Dips
    • Vegetarian
    • Dessert
  • About Me
  • Batch Cooking For Beginners
  • Weekly Batch Cooking

Simple Spoonfuls logo

August 29, 2020

Mango Spring Roll Bowl with Crispy Tofu

Share
Pin36
36 Shares
Jump to Recipe Print Recipe

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.
0 from 0 votes
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!
Share
Pin36
36 Shares

Filed Under: Dinner, Lunch, Vegetarian Tagged With: noodles, tofu, vegan, vegetarian

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

simple_spoonfuls

#ad | I find myself making these ahi tuna tostadas #ad | I find myself making these ahi tuna tostadas all summer long when I don’t feel like standing in front of a hot stove or bbq. Thanks to @sanjtamari’s newest product, Umami Tamari Splash, it adds just the extra bite of flavor in the summertime for these yummy ahi tuna tostadas.

Not only are they so incredibly quick and easy to assemble, but it makes for a beautiful combo of flavors and textures. The mild heat from the wasabi crema helps cut through the buttery richness of the ahi tuna and the crunchy tostada is the perfect vehicle! I marinate the tuna in the new @sanjtamari newest product Umami Tamari Splash, which adds such a boost of flavor thanks to the red miso, black garlic, kombu and shiitake. It makes for such an easy dipping sauce or you can drizzle it right over the top of your grilled meats and veggies.

I love that @sanjtamari Umami Tamari Splash is organic, gluten-free, and non-GMO, and always easy to find @wholefoods. Shop @sanjtamari at your local @wholefoods: ff.recipes/sanjtamarisplash-wf and find the recipe here: (https://ff.recipes/ahituna-tostadas-wasabi-crema)

#sanjtamari #sanjtamarisplash @thefeedfeed #feedfeed #tuna #tostada #pescatarian #summerrecipes #summerrecipeidea #prettyfoodtastesbetter #prettyfood  #ahituna #ahipoke #easyrecipes #wasabi #glutenfreerecipe #tamari
The classic Caesar salad gets a major makeover wit The classic Caesar salad gets a major makeover with everything bagel croutons, flakey chunks of salmon topped with everything bagel seasoning, and hearty kale. 🥬🥯🐟. Parmesan and avocado round it out into the most delicious summer salad. 🥑🧀🥗. All you need is a crisp glass of white wine and you’re all set! You’ll want to add this to your summer salad rotation! 🙌

Full recipe in my bio!

#salmonrecipe #salmonrecipes #saladporn #saladsofinstagram #summersalad #caesarsalad #pescatarian #bagellover #bagellove #whatsfordinnertonight #itswhatsfordinner #feedfeed #kalerecipes #salmondinner #salmonsalad
Peas are like a seasonal poster child for spring p Peas are like a seasonal poster child for spring produce.  The only problem is that I grew up thinking peas were a disgusting, mushy, side dish.  No offense grandma! 

So I turned to my fool proof method of adding bacon (or in this case pancetta), lots of shallots, garlic, and fresh herbs in order to give veggies a makeover.  Don’t sleep on the mint in this recipe!  It’s just what it needs to round out the salty, savory flavors and add a pop of freshness so it tastes like a bite of spring in every bite.  I hope you like it as much as we do!

Simple ✅  6 ingredients ✅ Quick ✅ Excuse to eat bacon ✅ 

Comment “PEAS PLS” if you want the recipe it make it yourself! 

#peas #springrecipes #springinspiration #springinspired #eattheseasons #pancetta #freshherbs #eatgreen #eatyourveggies #springfever #easyrecipes #easysidedish #sidedish #sidedishes
Still not sure what to make for Mother’s Day bru Still not sure what to make for Mother’s Day brunch?  I’ve got you covered with my smoked salmon and goat cheese frittata.  Not only is it super easy to make but it has incredible flavor in each salty, creamy, herby bite. It makes for a beautiful presentation topped with fresh dill and everything but the bagel seasoning.  Just wait for the jaws to drop when you bring it to the table!

Full recipe in my bio! 

#brunchrecipes #brunch #brunchvibes #breakfastrecipes #pescatarian #mothersday #prettyfood #glutenfreerecipes #glutenfreefood #smokedsalmon #goatcheese #ebtb
Show your mom some love by baking her this gorgeou Show your mom some love by baking her this gorgeous blood orange loaf! She’ll love that you made the effort to bake something and the fact that it tastes like a million bucks doesn’t hurt either.  Paired with a bouquet of flowers, this pink-hued loaf is the way to your mama’s heart!💕

#mothersdaycake #mothersdaygiftideas #citruscake #bloodorange #bloodoranges #prettyfood #bakingfun #prettyfood #prettyfoodtastesbetter #pinkdessert #bakedwithlove❤️ #bakedwithlove #lovelanguages
Think you don’t like anchovies? 🐟 Maybe it’ Think you don’t like anchovies? 🐟 Maybe it’s time to give them another try! The trick is to find high quality anchovies so there’s no fishy or metallic taste, just salty, buttery, melt in your mouth goodness.  The other key is to chop them up finely so they blend in super well.

When it comes to this bread dip, I never actually measure anything, and you can customize it so many different ways with what you have on hand. Try, throwing in some chopped up olives are capers! Serve with a big ol ball of burrata! 🧀🤤 Leave out what you don’t like and make it your own. 

 Just use a chunk of bread to taste and measure as you go 🥖
#breaddip #breadislife #breadislove #carblover #carbloading #mediterraneandiet #mediterraneanfood #italianfoodporn #viralrecipe #anchovies #appetizerideas #appetizer
Running out of ideas for how to make the most of a Running out of ideas for how to make the most of asparagus season? I’ve got you covered with this shaved asparagus salad. 🥗 You’ll toss thin ribbons of asparagus (the thicker stalks are easiest to peel) with this lemon vinaigrette, arugula, avocado, pistachio, fresh mint, goat cheese and sliced radish. For an over-the-top presentation, throw in a few pansies for a pop of color and some major wow factor! 🤩🌸

Lemon Garlic Vinaigrette🍋
1 lemon, zested and juiced
1 tbsp minced shallot
1 minced garlic clove
1 tbsp champagne vinegar
1 tsp honey
1/2 tsp sea salt
1/4 cup olive oil

#saladporn #saladsofinstagram #asparagusrecipes #asparagusseason #saladideas #saladrecipe #saladrecipes #eatseasonally #prettyfoodtastesbetter #prettyfood
Ever wondered what to do with the abundance of rhu Ever wondered what to do with the abundance of rhubarb growing in your garden this spring? I’ve got you covered with this bubbly Rhubarb French 75 cocktail!  As a bonus, my kiddos love the rhubarb syrup mixed with lemonade or ginger ale as a tasty non alcoholic drink too!

Ingredients
2oz gin
2 oz of champagne or Prosecco 
2 oz of rhubarb syrup (or more if you like it sweeter)
squeeze of fresh lemon
ribbons of fresh rhubarb for garnish
 
Add rhubarb syrup to the bottom of the glass
Add gin and lemon juice, stir
Top with champagne and enjoy

Rhubarb Syrup
4 cups chopped fresh rhubarb
1 cup granulated sugar
1 cup water
2 tablespoons of fresh lemon juice
1 tablespoon pink peppercorns

Mix all ingredients into a pot on the stove on medium high for 20-25 minutes stirring frequently so it doesn’t stick to the bottom. Strain mixture.  Store rhubarb syrup, up to ten days in the fridge.

#rhubarb #rhubarbseason #rhubarbe #french75 #champagne #champagnelover #prosecco #prosecco🍾 #proseccotime #cocktailrecipes #springrecipes #seasonalcooking #seasonalcocktails
Follow on Instagram
This error message is only visible to WordPress admins

Don’t Miss These!

bowl of brown rice and harissa chickpea mix

Harissa Chickpea Skillet with Eggplant and Mushrooms

white bowl filled with Mediterranean tuna salad

Tuna Salad Without Mayo

Protein overnight oats in mason jars.

Protein Overnight Oats

Sausage and Mushroom Baked Gnocchi

Categories

  • Appetizers
  • Breakfast
  • Dessert
  • Dinner
  • Drinks
  • Lunch
  • Salads and Sides
  • Sauces & Dips
  • Snacks
  • Vegetarian
  • Weekly Batch Cooking

Recent Posts

  • Furikake Salmon
  • Tropical Overnight Oats with Frozen Fruit
  • Sun Dried Tomato Pasta Chicken
  • Smoked Salmon Frittata
  • Blood Orange Yogurt Loaf

Most Popular Recipes

Sausage and Mushroom Baked Gnocchi

White cast iron pan with smoked salmon fritatta.

Smoked Salmon Frittata

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Brunch Pro on the Brunch Pro Theme