Tropical Tofu Noodles

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 tofu. I could eat this every day!

Course Main Course

Cuisine Asian

Keyword chinese tofu, tofu noodle bowl

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 527kcal

Author Florentina

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.

Nutrition