Tofu and Veggie Spring Roll Bowls with Peanut Sauce

Crispy, crunchy deconstructed spring rolls made with fresh veggies and sesame tofu. Topped with a savory peanut sauce.

Tofu and Veggie Spring Roll Bowls
  • 1 block (14-16 ounces) extra firm tofu
  • 1 cup frozen edamame
  • 1 cup shredded carrots
  • 1 medium cucumber, sliced
  • 1 tablespoon sesame seeds (optional)
  • 1 teaspoon sesame oil
  • 2 cups shredded purple cabbage
  • 4 ounces dry udon noodles
  • lime and fresh cilantro for topping

Peanut Sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons water or vegetable broth
  • 1 and 1/2 tablespoons reduced sodium soy sauce
  • 1 and 1/2 tablespoons rice wine vinegar
  • 1/4 cup creamy peanut butter

Tofu and Veggie Spring Roll Bowls with Peanut Sauce

  1. Cook the udon noodles according to package instructions.
  2. While the noodles are cooking, prep the tofu. Slice the extra firm tofu into thin squares (about 1 cm thick). Heat the sesame oil over medium heat in a large skillet. Layer the tofu slices evenly in the skillet; you may need to do 2 rounds of sauteing, depending on your skillet size. Saute until lightly browned, then flip. This will take about 5 minutes on each side.
  3. While the tofu is sauteing, prep the cabbage, carrots, and cucumber. Heat the edamame according to package instructions.
  4. For meal prep, assemble the ingredients into four different containers.
  5. Mix the peanut sauce together in a small bowl. Drizzle over the spring roll bowls. Sprinkle with sesame seeds, a squeeze of lime, and fresh chopped cilantro. Enjoy! 

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