Tofu And Veggie Spring Roll Bowls With Peanut Sauce
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. Lunch Side Dish, Lunch Dessert, Lunch Recipes, Lunch Ideas, Lunch Appetizer, Lunch
Prep time: Total time:
Yield: 4 Servings
Ingredients: Tofu and Veggie Spring Roll Bowls : 1 block (14-16 ounces) extra firm tofu 1 teaspoon sesame oil 4 ounces dry udon noodles 2 cups shredded purple cabbage And many more.
Instructions:
Step number one. Cook the udon noodles according to package instructions.
Step 02, 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.
Next step is, While the tofu is sauteing, prep the cabbage, carrots, and cucumber. Heat the edamame according to package instructions.
