This noodle bowl checks the boxes for a healthy and flavorful meal that can be enjoyed warm or cold.

Are you a fan of tofu? If not, this recipe may convert you (and there’s an optional chicken substitute provided as well, so read on).

First, let’s address the elephant in the room: Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques. First, drain and press it.

This method will squeeze out the excess water and produce a firmer piece of tofu that will nicely crisp when cooked.

Then, marinate it. Pressing the tofu provides more space for a marinade to penetrate, and the key to great flavor is a great marinade.

You can press and marinate the tofu up to one day ahead, which makes for convenient advance prep.

There are other upsides to tofu, as well: It’s an inexpensive source of protein and a rich source of nutrients, including calcium, iron and magnesium.

This is a versatile recipe that invites variations. Include other vegetables and legumes, such as carrots, sugar snap peas or edamame. And, yes, you can switch out the tofu for marinated chicken breast or thigh meat.

Note that the cooking time for the chicken may be longer depending on the size of the pieces.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.