Name: Spring Roll in a Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 1 lb firm tofu, drained and cut into ½” cubes; 7oz vermicelli noodles; 2 tablespoons cornstarch; 4 tablespoons avocado or vegetable oil; 1 large carrot cut in matchsticks; 2 teaspoons soy sauce; ½ cup thinly sliced red cabbage; 1/2 medium English cucumber, sliced in rounds; 1/4 cup fresh mint, chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons chopped peanuts; 1/4 cup creamy peanut butter; 2 teaspoon maple syrup or honey (if not vegan); 2 teaspoons red curry paste; 1 tablespoon soy sauce; 2 teaspoons lime juice

Description

This tasty spring roll in a bowl recipe is made with crispy tofu, tender vermicelli noodles, and a rainbow of vegetables. It’s drizzled in a homemade peanut sauce for a healthy, flavorful dinner!

Ingredients

Units Scale

For the bowl:

1 lb firm tofu, drained and cut into 1/2” cubes
7oz vermicelli noodles
2 tablespoons cornstarch
4 tablespoons avocado or vegetable oil
1 large carrot cut in matchsticks
2 teaspoons soy sauce
1/2 cup thinly sliced red cabbage
1/2 medium English cucumber, sliced in rounds
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons chopped peanuts

For the Peanut Sauce:

1/4 cup creamy peanut butter
2 teaspoon maple syrup or honey (if not vegan)
2 teaspoons red curry paste
1 tablespoon soy sauce
2 teaspoons lime juice

Cook Mode Prevent your screen from going dark

Instructions

Spread the cubed tofu on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. Top with something flat and heavy and let the tofu sit like that for at least 15 minutes or up to an hour. This helps remove excess water so the tofu gets crispy.
In a shallow bowl, combine cornstarch, salt, and pepper. Toss tofu in it to coat each side.
In a large skillet add oil and heat over medium high heat for one minute.
Carefully add the tofu in the pan. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 3-4 minutes until golden brown. Remove from skillet and set aside.
Bring a large pot of water to a boil in a medium pot.
Add the vermicelli noodles and cook until tender 3-4 minutes or according to package directions. In the last 30 seconds of cooking, add the carrots to the pot of noodles.
Once the noodles are cooked, drain the noodles and carrots and rinse them in cold water to prevent them from sticking together.
Whisk together the sauce ingredients.
Assemble the plates with vermicelli noodles, several slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish with chopped mint, cilantro, peanuts, and peanut sauce.
This recipe can be served warm or cold. When enjoying leftovers, I like to reheat the tofu on the stovetop over medium heat or in the air fryer to make it crispy, but I keep the rest of the ingredients cold.