Thai Mango Noodle Bowls
with Coriander Tofu & Roasted Sweet Potato
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- 14 oz organic extra firm tofu
- 2 tsp ground coriander
- 1 sweet potato
- 1 mango
- 1 lime
- ¼ cup spicy peanut sauce
- 7 oz rice noodles
- ½ oz fresh mint
- 1 tbsp chile garlic sauce
- 2 tbsp vegetable oil*
- 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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).
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.
Peel and dice the mango, removing the seed.
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.
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.
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.