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Thai Mango Noodle Bowls with Coriander Tofu & Roasted Sweet Potato
2 Serving Dinner

Thai Mango Noodle Bowls

with Coriander Tofu & Roasted Sweet Potato

Tags: Gluten-Free, High-Protein
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
790
FAT
16g
CARBOHYDRATES
137g
PROTEIN
30g

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INGREDIENTS

  1. 14 oz organic extra firm tofu
  2. 2 tsp ground coriander
  3. 1 sweet potato
  4. 1 mango
  5. 1 lime
  6. ¼ cup spicy peanut sauce
  7. 7 oz rice noodles
  8. ½ oz fresh mint
  9. 1 tbsp chile garlic sauce
  10. 2 tbsp vegetable oil*
  11. 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nut (coconut)
Tools: Large pot, 2 baking sheets
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
790
FAT
16g
CARBOHYDRATES
137g
PROTEIN
30g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the tofu

Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the noodles. Drain the tofu and pat dry. Line a baking sheet with foil or parchment paper. Tear tofu into bite-size pieces and add to the lined baking sheet along with 1 tbsp vegetable oil, ground coriander, and a pinch of salt and pepper, and toss to coat. Roast until crispy in places, 18 to 20 minutes. TIP: If you don’t have foil or parchment paper, add 2 tsp oil to the baking sheet instead (though the tofu may stick slightly).

2
Roast the sweet potato

Halve the sweet potato lengthwise and cut into wedges. Add to another baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until sweet potatoes are tender, 18 to 20 minutes.

3
Prepare the mango

Peel and dice the mango, removing the seed.

4
Make the peanut dressing

Half and juice the lime. Add peanut sauce, just half the lime juice, and 1 tsp water to a small bowl, and mix the peanut dressing.

5
Cook the noodles

Add rice noodles to the pot of boiling water and stir. Cook until al dente, 8 to 10 minutes. Drain cooked rice noodles and return to the pot. Toss with 1 tsp vegetable oil and remaining lime juice.

6
Serve

Tear the mint leaves. Divide cooked rice noodles between plates and top with coriander tofu and roasted sweet potatoes. Drizzle with peanut dressing. Sprinkle with torn mint leaves and diced mango and serve with chile garlic sauce. Dig in! TIP: You don’t need to use all the rice noodles! Portion as much as you’d like on the plates, and save the rest for later if you prefer.

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