Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing
Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl filled with crunchy veggies and tofu with rich peanut sauce.
Ingredients
For the Spring Roll Salad
- 16 oz firm tofu pressed to drain and cut into 1-inch cubes
- 4 oz rice noodles
- 1 cup shredded romaine
- 1 cup shredded red cabbage
- 1 Persian cucumbers julienne
- ½ cup shredded carrot
- 1 scallion sliced
- ¼ cup cilantro
- 3 Tablespoons peanuts toasted
- Extra virgin olive oil for frying
- Salt and pepper
- Lime wedges for serving
For the Peanut Dressing
- ¼ cup peanut butter
- ¼ cup soy sauce
- 3 Tablespoons Rice vinegar
- 1 Tablespoon maple syrup
- 2 teaspoons garlic powder
- 2 teaspoon sambal oelek
- 2 Tablespoon water
Instructions
- Cook the tofu: Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Season with salt and pepper. Remove from the skillet and set aside.
- Make the dressing: In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk or if you’re using a jar, secure the lid and shake to mix.
- Cook the noodles: Cook the noodles according to the package instructions. Rinse noodles under the running water.
- Assembly: In serving bowls, divide the romaine, red cabbage, cucumber, carrot, noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!
Video
Notes
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1bowlCalories: 831kcalCarbohydrates: 81gProtein: 38gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 20gSodium: 1970mgPotassium: 754mgFiber: 9gSugar: 15gVitamin A: 7362IUVitamin C: 31mgCalcium: 394mgIron: 6mg
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