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Vegan Spring Roll Bowl with Peanut Sauce

A fresh and colorful vegan noodle bowl loaded with crisp vegetables, baked tofu, herbs, and creamy homemade peanut sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian-Inspired, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Spring Roll Bowl
  • 8 oz rice noodles
  • 1 block extra-firm tofu pressed and cubed
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cups purple cabbage shredded
  • 2 carrots julienned
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 1 cup edamame shelled
  • 1 red bell pepper thinly sliced
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 0.25 cup crushed peanuts
Peanut Sauce
  • 0.5 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 2 cloves garlic minced

Equipment

  • Mixing bowls
  • Baking sheet
  • Chef knife
  • Large pot

Method
 

  1. Press tofu for 20 minutes, cube it, and season with soy sauce and sesame oil.
  2. Bake tofu at 400°F for 25–30 minutes until crispy and golden.
  3. Cook rice noodles according to package directions and rinse under cold water.
  4. Whisk together peanut sauce ingredients until smooth and creamy.
  5. Prepare all vegetables and fresh herbs.
  6. Divide noodles into bowls and arrange vegetables and tofu on top.
  7. Drizzle generously with peanut sauce and garnish with peanuts and herbs before serving.

Notes

For extra crunch, add bean sprouts or crispy wonton strips before serving.