Mango Coconut Curry Tofu & Rice Noodle Power Bowl

A burst of tropical flavor meets protein-packed comfort in this quick coconut curry tofu bowl. The creamy sauce, crisp chickpeas, and juicy mango make for a vibrant lunch or dinner that feels like a treat. Ready in under an hour, it’s perfect for busy weeknights or pre‑pped meals.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz firm tofu, pressed and cubed
• 1 cup cooked rice noodles (half brown, half white)
• 1 cup roasted chickpeas (seasoned with chili flakes and sea salt)
• 1 ripe mango, diced
• 2 tbsp coconut milk
• 2 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped green onions
• 1 tsp lime juice
• 1 tsp sesame oil
• Sea salt and black pepper to taste

Instructions

1. Heat sesame oil in a large skillet over medium‑high heat. Add tofu cubes and sear until golden on all sides, about 5 minutes. Remove tofu and set aside.
2. In the same skillet, sauté ginger, garlic, and red pepper flakes for 1 minute until aromatic.
3. Whisk together coconut milk, peanut butter, soy sauce, rice vinegar, maple syrup, and lime juice until smooth. Pour into the skillet, stirring until the sauce thickens slightly (about 3 minutes).
4. Return tofu to the pan, toss to coat, and coat each cube in the creamy sauce. Stir in roasted chickpeas, cooked rice noodles, and diced mango. Warm through for 2 minutes.
5. Season with sea salt and pepper to taste. Keep the dish warm while you finish garnishing.
6. Plate the noodle-bowl mixture in a shallow bowl or shallow skillet. Sprinkle with fresh cilantro and green onions for a fresh burst of flavor.
7. Serve immediately with extra lime wedges on the side for a bright, tangy finish.
8. If desired, drizzle a little extra peanut butter for extra richness or add a handful of chopped nuts for crunch.

Chef's Note

Pressing tofu before cooking locks in moisture and gives a firmer bite that holds up nicely against the sauce.

Make-Ahead Tips

Store the bowl in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of coconut milk to restore creaminess.

Substitutions

Use tempeh instead of tofu for a different texture. Swap coconut milk with almond milk for lower calories. For a vegan version, simply ensure all sauces are plant‑based.