Vegan Spring Roll in a Bowl
Vegan Spring Roll in a Bowl
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14-16 ounces, pressed and cut into 3/4-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Noodle Bowl
- 6 ounces vermicelli noodles
- 2 carrots, shredded
- 1 cucumber, thinly sliced into matchsticks
- 1/2 head purple cabbage, finely shredded
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
- 1 teaspoon sriracha, optional, for heat
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
- 2 lime wedges, optional
Instructions
- 1
If not already pressed, press the block of extra-firm tofu for at least 15-20 minutes to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top. Once pressed, cut the tofu into 3/4-inch cubes.
⏱️ 20 min
- 2
In a medium bowl, gently toss the tofu cubes with cornstarch, salt, and black pepper until they are evenly coated.
⏱️ 3 min
- 3
Prepare the peanut sauce: In a separate bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, maple syrup, fresh lime juice, grated fresh ginger, minced garlic, and 2 tablespoons of water. Whisk until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired. Stir in sriracha if using.
⏱️ 7 min
- 4
Cook the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water or boiling for a few minutes. Once cooked, drain the noodles thoroughly and rinse them with cold water to prevent sticking. Set aside.
⏱️ 7 min
- 5
While the noodles cook, prepare the fresh vegetables. Shred the carrots, thinly slice the cucumber into matchsticks, and finely shred the purple cabbage.
⏱️ 10 min
- 6
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
⏱️ 10 min
- 7
To assemble the bowls, divide the cooked and rinsed vermicelli noodles among 4 serving bowls. Top each bowl with generous portions of the shredded carrots, sliced cucumber, shredded purple cabbage, and the crispy tofu.
⏱️ 5 min
- 8
Drizzle each bowl generously with the prepared peanut sauce. Garnish with fresh chopped cilantro, crushed roasted peanuts, and a lime wedge if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Spring Roll in a Bowl
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14-16 ounces, pressed and cut into 3/4-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Noodle Bowl
- 6 ounces vermicelli noodles
- 2 carrots, shredded
- 1 cucumber, thinly sliced into matchsticks
- 1/2 head purple cabbage, finely shredded
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
- 1 teaspoon sriracha, optional, for heat
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
- 2 lime wedges, optional
Instructions
- 1
If not already pressed, press the block of extra-firm tofu for at least 15-20 minutes to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top. Once pressed, cut the tofu into 3/4-inch cubes.
⏱️ 20 min - 2
In a medium bowl, gently toss the tofu cubes with cornstarch, salt, and black pepper until they are evenly coated.
⏱️ 3 min - 3
Prepare the peanut sauce: In a separate bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, maple syrup, fresh lime juice, grated fresh ginger, minced garlic, and 2 tablespoons of water. Whisk until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired. Stir in sriracha if using.
⏱️ 7 min - 4
Cook the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water or boiling for a few minutes. Once cooked, drain the noodles thoroughly and rinse them with cold water to prevent sticking. Set aside.
⏱️ 7 min - 5
While the noodles cook, prepare the fresh vegetables. Shred the carrots, thinly slice the cucumber into matchsticks, and finely shred the purple cabbage.
⏱️ 10 min - 6
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
⏱️ 10 min - 7
To assemble the bowls, divide the cooked and rinsed vermicelli noodles among 4 serving bowls. Top each bowl with generous portions of the shredded carrots, sliced cucumber, shredded purple cabbage, and the crispy tofu.
⏱️ 5 min - 8
Drizzle each bowl generously with the prepared peanut sauce. Garnish with fresh chopped cilantro, crushed roasted peanuts, and a lime wedge if desired. Serve immediately.
⏱️ 3 min