Mango Noodle Bowl with Crispy Tofu

Cooking Time

15 minutes

Prep Time

25 minutes

Serving Size

2 servings

Fresh, colorful, and packed with texture, this Mango Noodle Bowl with Crispy Tofu is your go-to recipe for warm weather meals. Inspired by the flavors of a classic summer roll, this vibrant bowl features rice noodles, crisp veggies, and crispy air-fried tofu, all tossed in a sweet and tangy mango vinaigrette made with smooth Wesson Vegetable Oil.

Topped with crunchy sweet and spicy caramelized peanuts, this dish delivers a satisfying balance of flavor, protein, and freshness. It’s light enough to enjoy on a hot day but hearty enough to keep you full.

Perfect for busy weeknights, this bowl also packs beautifully for lunches or on-the-go meals, making it as convenient as it is delicious. Whether you’re meal prepping or just looking for a healthy, plant-based dinner idea, this bowl checks every box.

Find more bowl inspiration on our Instagram page!

CONTAINS:

Soy

Ingredients

Crispy Air Fryer Tofu

Extra firm tofu 1 lb, 1/2" diced.

Soy sauce 1 tbsp.

Wesson Vegetable Oil 2 tbsp.

Cornstarch 1/4 cup.

Mango Vinaigrette

Mango (fresh or frozen) 1/2 cup, diced (about half a small mango).

Wesson Vegetable Oil 6 tbsp.

Rice vinegar 3 tbsp.

Fine salt 1/4 tsp.

Sugar 1 tbsp.

Sweet and Spicy Peanuts

Peanuts, blanched and peeled 1/2 cup.

Wesson Vegetable Oil 1 tbsp.

Sugar 1/2 tsp.

Water 1 tbsp.

Crushed chilies 1/2 tsp.

Noodle Bowl

Cooked rice noodles 2 cups, rinsed in cool water.

Carrots, julienned 1/2 cup.

Radishes, sliced 1/4 cup.

Alfalfa sprouts (or other fresh sprouts) 1/2 cup.

Mango Vinaigrette 6 tbsp (from above).

Sweet and Spicy Peanuts 2 tbsp (from above).

Method

Crispy Air Fryer Tofu

Pat dry tofu and slice into 1/2″ cubes. Place the tofu cubes into a bowl and coat evenly with soy sauce and Wesson Vegetable Oil.

Add the cornstarch and gently toss to combine. Arrange the tofu in a single layer in an air fryer.

Cook the tofu at 400°F for about 15 minutes or until crispy.

Chef’s Tip: you can also bake the tofu in the oven at 425°F for about 20 minutes until crispy.

Mango Vinaigrette

Combine 1/2 cup mango, Wesson Vegetable Oil, rice vinegar, salt, and sugar in a blender. Blend on medium speed until smooth.

Chef’s Tip: adjust the amount of vinegar and sugar to taste, depending on the sweetness or sourness of your mango.

Sweet and Spicy Peanuts

Heat Wesson Vegetable Oil in a small non-stick pan over medium-high heat. Combine all ingredients, stirring constantly, until the peanuts are caramelized.

Pour the peanuts onto a plate and let them cool.

Assembly Method

Cook the rice noodles according to the package directions, drain, and rinse them under cool water.

Toss the cooled noodles with 2 tbsp of the mango vinaigrette and divide them between the two bowls. Top each bowl with half of the julienned carrots, sliced radishes, and sprouts. Add 1/2 cup of the crispy tofu in each bowl.

Garnish each bowl with 1 tbsp of sweet and spicy peanuts and 2 tbsp of mango vinaigrette.

Chef’s Tip: this recipe makes more crispy tofu than you may need. It makes an excellent snack or leftover in a bowl for the next day.