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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


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


  • 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.


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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