Vermicelli Noodle Bowl

Ingredients

The crispy tofu

• 350 g firm tofu
• 2 tbsp tamari
• 1 ½ tbsp cornstarch
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

The spring rolls

• 1 tbsp olive oil
• 2 cloves garlic
• 1 cup smoked tofu, finely diced
• 2 cups shiitake mushrooms, finely diced
• 1 large carrot, shredded
• 1 ½ cups bean sprouts
• 2 cups green cabbage, shredded
• 1 tsp cornstarch
• 2 tbsp oyster sauce
• 1 tbsp tamari
• 1 tsp black pepper
• 1 tsp garlic powder
• 15 - 20 pieces spring roll or egg roll wrappers
• avocado oil for frying

The bowl

• 3 cakes Lotus Foods Ramen or vermicelli, cooked
• 1 small head romaine lettuce, shredded
• 1 large carrot, matchsticks
• ⅔ long English cucumber, matchsticks
• 1 fresh mango, diced
• ½ cup peanuts, chopped
• 2 tbsp fresh Thai basil, chopped
• 2 tbsp fresh mint, chopped

Instructions

Nutrition Facts (estimated)