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Summer Fresh Mango Veggie Noodle Bowls

Summer Fresh Mango Veggie Noodle Bowls » Homegrown Provisions » #plantbased #tofu #summer #zucchiniZucchini is the King of summer’s bounty. Any gardener will tell you that it’s the gift that keeps on giving, so prolific its shapely green form in the warm season garden. The cucumber runs a close second. So when recently faced with a surfeit of these cucurbit cousins, I decided to make use of my kitchen spiralizer. Soon I had a mound of fresh veggie noodles and not a lot of time to pull dinner together. I scanned the refrigerator’s contents and selected mango for sweetness; carrots for crunch; lime for acid and zest; and silky tofu for protein and texture. The tofu would need a quick sear with oil to crisp and a rich glaze for a second sear. I decided to mix up my own hoisin style sauce for the glaze.

I looked outside my kitchen window for further inspiration. Yes, a quick trip to the herb garden was in order—fresh basil and mint as garnishes. Ahhh, summer! Here in the Pacific Northwest we must make the most of it for even in August we notice the days growing shorter; the rains will soon come. How happy we are to harvest our veggies. How comforting then to hold and eat a bowl of summer. I hope you enjoy these Summer Fresh Mango Veggie Noodle Bowls!

Summer Fresh Mango Veggie Noodle Bowls » Homegrown Provisions » #plantbased #tofu #summer #zucchini

Cucumber and summer go hand in hand — keeping the kitchen cool with its crisp, refreshing nature. Considered a delicacy by some, zucchini blossoms are a good source beta-carotene and potassium. Mild zucchini marries well with cucumber noodles in this dish and is a wonderful source of vitamin C, vitamin B6 (also known as pyridoxine), and folate (also known as vitamin B9).

Summer Fresh Mango Veggie Noodle Bowls » Homegrown Provisions » #plantbased #tofu #summer #zucchiniLooking for more fresh recipes to try this summer?

This watermelon fizz mocktail is a delightful afternoon pick-me-up or happy hour cocktail swap.

I can never have enough of this vegan strawberry spinach salad — a light and fresh way to enjoy summer produce!

Summer Fresh Mango Veggie Noodle Bowls » Homegrown Provisions » #plantbased #tofu #summer

Summer Fresh Mango Veggie Noodle Bowls

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes (does not include tofu pressing time)
  • Yield: 2 1x



Summer Fresh Mango Veggie Noodles Bowls

  • 1 large cucumber (English hothouse or large garden varieties will do)
  • 1 medium-large-sized zucchini
  • 1 large, slightly ripe mango (peeled, pitted and halved)
  • 1/3 cup shredded carrots


  • 1/2 tsp maple syrup
  • 1 tsp brown rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp lime juice

Hoisin Style Glazed Tofu

  • 1, 14 oz package of firm tofu, drained and pressed*
  • 3 tbsp tamari
  • 3 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tsp brown rice vinegar
  • 1 tsp sambal oelek (chili paste)
  • 2 tbsp peanut butter
  • 1 garlic clove
  • 1 tsp fresh ginger
  • 1/4 tsp cornstarch
  • 1/2 tsp warm water
  • 1 tbsp of neutral oil (such as canola oil)

Optional Toppings

  • lime zest/grated lime peel
  • fresh basil, Thai purple basil, mint, zucchini blossoms
  • flaky sea salt to taste


  1. Hoisin Style Glazed Tofu: Slice pressed tofu into cubes. Then add the cornstarch to warm water in a small bowl. Stir to dissolve. In a small bowl, whisk the remaining glaze ingredients together, then add them to a saucepan or skillet. Stir to incorporate and bring to a low simmer over medium-low heat. Add the cornstarch/water mixture. Stir frequently and cook until the hoisin glaze becomes slightly thick (about 3-5 minutes). Set aside to cool.
  2. Hoisin Style Glazed Tofu: Warm 1 tbsp of neutral oil in a cast iron skillet or frying pan over medium heat. Then add the tofu cubes. Leave the tofu cubes undisturbed for a few seconds before flipping and repeating. Cook the tofu cubes until golden on all sides; reducing the heat as necessary.
  3. Hoisin Style Glazed Tofu: Give the hoisin style glaze a good stir, then pour the glaze over the top of the golden tofu. Stir gently to coat, then allow the tofu to sear in the sauce for a few minutes longer, flipping the tofu (about 30 seconds or so on each side) and stirring frequently until slightly crispy edges appear. Remove the pan from heat. Set the tofu aside.
  4. Dressing: Combine maple syrup, brown rice vinegar, sesame oil and fresh lime juice in a small bowl. Set aside.
  5. Summer Fresh Mango Veggie Noodles Bowls: Use a spiralizer or julienne peeler to create cucumber and zucchini noodles. (Slice off zucchini and cucumber ends prior to spiralizing; cut the curcubits in-half as necessary.) Place the veggie noodles into a large bowl and gently pat them with a clean kitchen towel to soak up any excess moisture.
  6. Summer Fresh Mango Veggie Noodles Bowls: Half and slice the mango into thin strips crosswise. Add the mango and shredded carrots to the veggie noodles. Gently toss the noodles, carrots, and mango with the dressing. Divide the ingredients between bowls or serve the noodles, etc. from one large bowl.
  7. Summer Fresh Mango Veggie Noodles Bowls: Add the hoisin style glazed tofu to the top of your bowl(s). Garnish with optional toppings as desired.** Enjoy!


  • *To press, wrap your tofu in a clean kitchen towel and place a weighty object like a cast iron skillet or cookbook atop 15-30 minutes prior to cooking.
  • **Other topping ideas: peanuts, maple-tamari cashews, crushed red pepper flakes, cilantro, avocado, and more! Get creative and make this dish your own!
  • Add 3.1 oz of cooked buckwheat soba noodles (or swap it for one of the veggie noodles) for a substantial supper. (Cook soba noodles according to package directions.)
  • Recipe inspiration from my garden & Bon Appetit.
August 3, 2018
September 10, 2018



  1. Reply

    Jen | My Healthy Homemade Life

    August 15, 2018

    Cucumber noodles? What a great idea! I have a plethora of zucchini and cucumbers right now. I’m so excited to try this! Where would I find the sambal oelek (chili paste)?

    • Reply


      August 15, 2018

      Yay! I’m so glad you plan to give this one a try with your abundance of garden veggies! I found samba oelek at my local grocery store, but you can also purchase via Amazon if it’s more convenient or hard to find. (Please note, the aforementioned hyperlink is an affiliate link » i.e. if you make a purchase through this link, Homegrown Provisions will receive a small commission at no extra cost to you.)