Spring Roll Bowls with Peanut Sauce
Ingredients
The Bowls
-
8
ounces
dry udon noodles
-
2
teaspoons
toasted sesame oil
-
1
block (14-16 ounces)
extra firm tofu
-
1
tablespoon
soy sauce
-
2
cups
shredded purple cabbage
-
1
medium
cucumber
-
1
cup
shredded carrots
-
1
cup
frozen edamame
-
1
tablespoon
sesame seeds
-
lime wedges
for serving
-
fresh chopped cilantro
for serving
Peanut Sauce
-
½
cup
creamy peanut butter
-
3
tablespoons
soy sauce
-
2
tablespoons
rice vinegar
-
2
teaspoons
sesame oil
-
4-5
tablespoons
water or vegetable broth
Instructions
- Cook the udon noodles according to the package instructions, then drain and rinse with cold water.
- While the noodles are cooking, prepare the tofu by slicing it into squares and patting it dry.
- Heat sesame oil in a skillet over medium heat and sauté the tofu until golden on both sides.
- In a small bowl, whisk together the peanut sauce ingredients, adding water or broth to achieve a drizzle-able consistency.
- Divide the noodles, tofu, edamame, cabbage, carrots, and cucumber into bowls.
- Drizzle with peanut sauce and top with sesame seeds, cilantro, and lime wedges before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
580
Total fat
27g
Total carbohydrates
60g
Total protein
30g
Sodium
1496mg
Cholesterol
0mg
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