Vegan Spring Roll in a Bowl

Name: Vegan Spring Roll in a Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 12oz block(s) extra-firm tofu (drained and cut into small cubes (no need to press it)); 2 tablespoon(s) soy sauce ((gluten-free if preferred)); 1 tablespoon(s) sesame oil (divided (half for cooking)); 1 teaspoon(s) garlic powder; 1/2 cup(s) natural peanut butter; 3 tablespoon(s) soy sauce ((gluten-free if preferred)); 2 tablespoon(s) lime juice; 1 tablespoon(s) brown sugar ((or preferred sweetener)); 2 teaspoon(s) fresh ginger (minced or grated); 2 clove(s) garlic (minced or pressed); 1 teaspoon(s) sesame oil; 1 teaspoon(s) Sriracha or chili garlic sauce ((optional for spice)); 1 - 3 tablespoon(s) water; 8 oz rice noodles; 1 avocado (thinly sliced); 1 red bell pepper (thinly sliced); 1 mango (thinly sliced); 1/2 cucumber (thinly sliced); 1 carrot (peeled and matchsticked); 1/4 cup fresh basil (roughly chopped); 1/4 cup fresh cilantro (roughly chopped); 1/4 cup fresh mint (roughly chopped)

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Vegan Spring Roll in a Bowl

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Prep Time20

Cook Time10

Total Time30

Meal Type: Dinner, Lunch

Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather)

Tool: Stove

Ingredient: Avocado, bell pepper, Carrots, Cucumber, Mango, mint, Noodles, Tofu

Servings: 4

Ingredients

For the Tofu:

1 12oz block(s) extra-firm tofu drained and cut into small cubes (no need to press it)
2 tablespoon(s) soy sauce (gluten-free if preferred)
1 tablespoon(s) sesame oil divided (half for cooking)
1 teaspoon(s) garlic powder

For the Peanut Sauce:

1/2 cup(s) natural peanut butter
3 tablespoon(s) soy sauce (gluten-free if preferred)
2 tablespoon(s) lime juice
1 tablespoon(s) brown sugar (or preferred sweetener)
2 teaspoon(s) fresh ginger minced or grated
2 clove(s) garlic minced or pressed
1 teaspoon(s) sesame oil
1 teaspoon(s) Sriracha or chili garlic sauce (optional for spice)
1 - 3 tablespoon(s) water

For the Bowls:

8 oz rice noodles
1 avocado thinly sliced
1 red bell pepper thinly sliced
1 mango thinly sliced
1/2 cucumber thinly sliced
1 carrot peeled and matchsticked
1/4 cup fresh basil roughly chopped
1/4 cup fresh cilantro roughly chopped
1/4 cup fresh mint roughly chopped

US Customary - Metric

Instructions

For the tofu: add the tofu cubes to a medium bowl. Drizzle over the soy sauce, 1/2 tablespoon sesame oil, and the garlic powder. Toss to coat the tofu. Heat the remaining 1/2 tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining sauce. Cook the tofu, stirring every now and then, until the tofu is browned all over, 5 - 10 minutes. Turn the heat off but let the tofu rest in the pan while you prepare the rest of the dish. The tofu will get chewier the longer it rests in the pan.
For the peanut sauce: add all of the ingredients to a small bowl (except for the water) and whisk well to combine. Add water, 1 tablespoon at a time if needed to reach desired consistency.
Cook your noodles: cook the rice noodles according to the package directions. You can enjoy the noodles hot or cold, both ways are great.
Assemble the bowls: Divide the noodles, tofu, veggies, and fresh herbs among each bowl and top with as much peanut sauce as desired.
If meal prepping or storing leftovers, store the noodles, peanut sauce, and veggies separately in airtight containers in the fridge for up to 4 days.

Notes

Fresh herbs: please use all three fresh herbs (basil, cilantro, and mint), this is the key to the most delicious flavor in this recipe!

Nutrition

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