Tropical Tofu Noodles
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You are sure to fall in love at first bite with my favorite tofu noodles coated in luscious tropical flavors and piled up with meaty bits of perfectly seasoned and roasted tofu. I could eat this every day!
Tropical Tofu Noodles
The tofu is seasoned with tons of umami and the unique flavors of Chinese 5 spice powder before being perfectly roasted then tossed with sautéed scallions, garlic and ginger for the ultimate flavor profile.
- The Tofu – Choose an extra firm or super firm block, drain well but DO NOT PRESS IT. Whatever little moisture is trapped inside will naturally evaporate during baking while also preventing your tofu bits from drying out.
- Chinese 5 Spice Powder – this spice mix is what ultimately gives the tofu its unique flavor profile that will make your kitchen smell like the best take out place in the world. Depending on the brand you’ll get a mix of cinnamon, fennel, cloves, star anise and pepper, a little bit really goes a long way here so don’t over do it.
- Shoyu + Spices – the shoyu delivers the deep umami base followed by aromatic spices like onion, paprika, nooch and a drop of maple syrup for a touch of sweetness and caramelization.
- Scallions + Garlic + Ginger – To take it over the top with flavor I quickly sautéed some scallions in the skillet followed by freshly grated garlic and ginger cooked just until the garlic is tame. Toss with the roasted tofu bites before piling them up high over the saucy noodles for a tropical meal you’ll want to make on repeat.
The Mango Basil Sauce
The sauce comes together in the food processor (or blender if you prefer an extra smooth emulsion) and it’s the perfect symphony between tropical sweet and tangy mango, basil and a little garlic all perfectly balanced with a squeeze of fresh citrus. This sweet and savory raw sauce never gets old, it’s fabulous for coating noodles but also to drizzle over everything from vegan chorizo tacos to vegan steaks.
About The Noodles
I chose some gluten free Japanese buckwheat soba noods for this because they just work so well with the sauce, from texture to their unique earthy flavor that really compliments all the ingredients without overpowering the tropical vibes. If you are as noodle obsessed as yours truly and have dedicated drawers to different shapes and varieties, then feel free to experiment with all your favorites and remember to report back.
Leftovers
If this actually happens and you end up with leftovers you can certainly store them in the fridge in air tight lidded containers and reheat in the microwave oven or a skillet on the stove top. This is a meal that is perfectly delicious enjoyed cold or at room temperature so it travels well in the lunch box for a delicious no fuss meal.
Noodle Recipes
- Vegan Italian Sausage Pasta
- King Oyster Mushroom Noodles
- Carrot Pasta Sauce
- Miso Shoyu Ramen
- Tofu Bolognese
- Avocado Pesto Pasta
- Garlic Spicy Noodles
- Fresh Heirloom Tomato Pasta Sauce
- Vegetable Noodle Soup
- Amazing Vegan Ramen.
How To Make the Best Tofu Noodles
Tropical Tofu Noodles
Ingredients
- 14 oz block extra firm (or super firm tofu)
- 2 Tbsp shoyu
- 1 Tbsp nooch
- 1 tsp Chinese 5 spice powder
- 1 tsp onion powder
- 1/2 tsp sweet paprika
- 1 tsp maple syrup
- 1 pinch sea salt flakes
- 2 scallions thinly sliced (green tops included)
- 1.5 tsp grated ginger root
- 2 garlic cloves grated
- 12-16 oz buckwheat soba noodles
Mango Basil Sauce
- 1 red mango peeled + pitted
- 1.5 cups basil leaves
- 2 large garlic cloves grated
- 1/4 - 1/3 cup extra virgin olive oil
- 1 juicy lime or lemon
- sea salt to taste
Instructions
- To the bowl of a food processor add the mango, basil, garlic and half of the lime or lemon juice. Process while slowly adding in the olive oil so that a nice emulsion is achieved. Season to taste with sea salt and more lemon juice as desired. (You can make this in a blender but I prefer the processor that leaves little specks of green basil throughout the sauce).1 red mango, 1.5 cups basil leaves, 2 large garlic cloves, 1/4 - 1/3 cup extra virgin olive oil, 1 juicy lime or lemon, sea salt to taste
- Preheat oven to 400”F and line a large rimmed baking sheet with parchment paper.
- Drain the block of tofu from its package but DO NOT PRESS. Tear it over a mixing bowl Into small 1/2 inch pieces or so. Toss with the shoyu to coat well then sprinkle in all the spices (nooch, Chines 5 spice powder, onion powder, paprika and maple syrup).14 oz block extra firm (or super firm tofu), 2 Tbsp shoyu, 1 Tbsp nooch, 1 tsp Chinese 5 spice powder, 1 tsp onion powder, 1/2 tsp sweet paprika, 1 tsp maple syrup
- Transfer the seasoned tofu to the prepared baking sheet and drizzle with olive oil all over the top. Sprinkle with a pinch of sea salt flakes and bake in the pre-heated oven for 20 minutes. Give it a good toss around and cook an addition 10 minutes or so until golden brown and done to your liking.1 pinch sea salt flakes
- While the tofu is roasting preheat a small skillet with a drizzle of olive oil. Saute the scallions until softened and begin to get some color (3-5 minutes) then mix in the ginger and garlic. Cook another minute or so just until fragrant taking good care not to burn the garlic (you just want to tame its sharpness). Remove from the skillet and toss with the roasted tofu meat when done.2 scallions, 1.5 tsp grated ginger root, 2 garlic cloves, 14 oz block extra firm (or super firm tofu)
- Cook the noodles in a pot of rapidly boiling water until al dente. Drain in a colander and rinse immediately under cold water to stop the cooking process and prevent sticking.12-16 oz buckwheat soba noodles
- Toss the noodle with the mango basil sauce (reserve some sauce for garnish) and serve with the tofu meat on top, extra sauce, basil, red chili flakes and black sesame seeds.
Video
Notes
- The Tofu - Choose an extra firm or super firm block, drain well but DO NOT PRESS IT. Whatever little moisture is trapped inside will naturally evaporate during baking while also preventing your tofu bits from drying out.
- Chinese 5 Spice Powder - this spice mix is what ultimately gives the tofu its unique flavor profile that will make your kitchen smell like the best take out place in the world. Depending on the brand you'll get a mix of cinnamon, fennel, cloves, star anise and pepper, a little bit really goes a long way here so don't over do it.
- Leftovers - If this actually happens and you end up with leftovers you can certainly store them in the fridge in air tight lidded containers and reheat in the microwave oven or a skillet on the stove top. This is a meal that is perfectly delicious enjoyed cold or at room temperature so it travels well in the lunch box for a delicious no fuss meal.
Out of this world, this is the perfect tofu bowl, so much flavor and so many layers of flavors that work together beautifully. Well done!