Glazed Tofu with Limey Cucumber Noodles and Mango
Serves: 4-6
for the glazed tofu
  • 1 14 oz (398 g) package firm tofu (I used sprouted tofu)
  • 2 tablespoons freshly squeezed lime juice - divided
  • ½ tablespoon tamari
  • 1 teaspoon sriracha
  • 1 tablespoon miso paste
  • ½ tablespoon honey or maple syrup
  • 1 tablespoon neutral coconut oil
  • 1 teaspoon toasted sesame oil
  • 4 garlic cloves - minced
for the bok choy (optional)
  • 1-2 baby bok choy - sliced into wedges
  • splash of tamari
  • juice of half a lime
for the cucumber noodles
  • 2 English cucumbers - spiralized or julienned
  • ½ -1 lime
  • sea salt
  • pinch of red pepper flakes
  • 1 teaspoon toasted sesame oil
  • large handful each basil and cilantro leaves
for serving
  • 1 ripe, firm avocado - thinly sliced
  • 1-2 small ripe, sweet mangoes - thinly sliced
  • toasted sesame seeds
  • basil/cilantro/mint leaves - for garnish
to prepare the glazed tofu
  1. Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes.
  2. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/maple syrup and the remaining ½ tablespoon lime juice, and set aside as well.
  3. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/most sides. Add more oil if needed throughout the process.
  4. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat.
  5. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside.
to cook the bok choy
  1. Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat.
to prepare the cucumber noodles
  1. Place the spiralized cucumber into a medium/large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat.
to serve
  1. Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away.
Recipe by Golubka Kitchen at