Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango

by Lucas
Created
From the cookbook The Healthy Kitchen

Prep Time: 30 minutes

Cook Time: 30 minutes

Yields: 4 servings

Ingredients

  • 1/4 cup toasted-sesame oil
  • 1 teaspoon ground fennel seed
  • 1/2 teaspoon salt
  • 1 teaspoon red chili paste, or more to taste
  • 2 tablespoons honey
  • 1/4 cup freshly squeezed lime juice
  • One 16-ounce block tofu, soft or firm
  • 1 package (3 1/2 ounces) bean thread noodles
  • 2 sweet onions, thinly sliced
  • 2 ears of corn, kernels cut off the cob (about 2 cups)
  • 1/2 cup vegetable stock (page 122) or purified water
  • 2 tablespoons natural soy sauce (such as tamari)
  • 2 mangoes, peeled, pitted and cubed
  • 1 bunch cilantro, washed

Directions

  1. Whisk all the marinade ingredients together in a small baking dish.
  2. Preheat the oven to 450°F.
  3. Drain the tofu and chop it into 1/2-inch cubes. Drop the tofu cubes into the marinade and turn them gently, using a spoon to completely coat each one. Make sure that the tofu cubes are close together and sitting in the marinade. Bake in the hot oven for 15 minutes.
  4. Meanwhile, soak the bean thread noodles in a pot of hot water for 20 minutes, and then strain through a colander to remove excess water.
  5. Simmer the onions and the corn in the vegetable stock in a large sauté pan until the onions are tender and the corn is bright yellow (about 3 minutes). Add the soy sauce, mangoes, tofu, and the juices from the marinade. Pinch the leaves off the cilantro and sprinkle them in. Add the bean thread noodles and toss until everything is thoroughly coated. Cook for 2 more minutes. For a dramatic presentation, you can make a bed of the cellophane noodles and nestle the tofu, corn, and mango mixture on top. Then toss it all at the table.