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    Home » Recipes » Dinner Recipes

    Spring Roll Bowls with Peanut Sauce

    Published: May 21, 2021 · Modified: Apr 6, 2022 by Cassidy Reeser · This post may contain affiliate links.

    13.9K shares
    • 1
    jump to recipe

    These crispy, crunchy deconstructed spring roll bowls are packed with veggies and drizzled with a creamy peanut sauce. They're ready in under 30 minutes and are perfect for meal prep!

    Overhead view of white bowl filled with spring roll ingredients
    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ
    5 Looking for more recipes?
    6 Spring Roll Bowls with Peanut Sauce

    Since I'm absolutely worthless at rolling up spring rolls, I decided to take matters into my own hands and make spring roll bowls. This recipe is inspired by Trader Joe's tofu spring roll bowls that my local TJ's no longer carries (if you know you know).

    If you're like me and don't want to actually assemble spring rolls or you just want a big bowl full of veggies, this recipe was made for you!

    Recipe features

    • Ready in just 25 minutes!
    • Filled with refreshing, crisp and crunchy vegetables
    • Topped with a 5 ingredient creamy peanut sauce
    • Great for lunch or meal prep

    What you'll need

    Labeled ingredients used to make spring rolls
    Labeled ingredients used to make peanut sauce
    • Peanut butter is a key ingredient in the peanut sauce. I use creamy natural peanut butter but any kind of creamy will work. Crunchy will work in a pinch.
    • Toasted sesame oil is commonly found in the International section at grocery stores. Regular, untoasted sesame oil also works but will have a slightly different flavor. A little bit goes a long way with sesame oil, thanks to its strong toasted flavor.
    • Udon noodles. These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free.
    • Tofu: I usually use extra-firm but firm or super firm also work. Sesame tofu or marinated tofu would also go really well in this recipe.
    • Edamame adds extra protein. I use frozen edamame (usually labeled "mukimame") and let it thaw at room temp before using. You can also just cook it in the microwave per package instructions.
    • Veggies: Purple cabbage, shredded carrots, and sliced cucumbers contribute crunch and refreshing flavor. Green cabbage or sliced carrots are also good options.

    Step by step instructions

    Steps 1 through 4 to make spring roll bowls
    1. Cook the udon noodles according to package instructions. Drain and rinse in cold water to cool. Toss with sesame oil and set aside.
    2. Meanwhile, prep the tofu by cutting it into squares. Drizzle sesame oil in a large skillet over medium heat. Add the tofu and 1 tablespoon of soy sauce. Sauté tofu until golden on both sides. This will take 3-4 minutes per side.
    3. Make the peanut sauce by mixing together all sauce ingredients in a small bowl. Add water as needed to thin to a drizzle-able consistency. If you're not using a "natural" peanut butter (ingredients are only peanuts and maybe salt) you may need to add a little extra liquid to thin the sauce.
    4. Assemble the bowls! Divide the sliced veggies, tofu and edamame between four bowls. Drizzle with peanut sauce to taste. Top with sesame seeds, a lime wedge and a sprinkle of fresh chopped cilantro. Enjoy!

    For meal prep: Divide all ingredients, except for the sauce, between four bowls or jars. Store the sauce and any other condiments (sesame seeds, lime wedges) in another container.

    Pro tip: Start sautéing the tofu while you prep the sauce and other ingredients. A little bit of multitasking helps this recipe be ready quickly.

    Recipe FAQ

    How long do these keep?

    For best quality, keep refrigerated in closed containers for 3-4 days. Enjoy cold.

    Can I freeze the peanut sauce?

    Yes! The peanut sauce freezes well. Freeze for up to 3 months in a mason jar or freezer safe container. Let thaw completely in the fridge before using (this will take at least 8-12 hours).

    Should I press the tofu?

    You don't need to press the tofu for this recipe but you definitely can press it if you want firmer tofu.

    Close up of square sliced tofu drizzle with peanut sauce with edamame, cucumber and red cabbage

    Looking for more recipes?

    If you like this sauce you'll also love my baked peanut tofu and crispy tofu with spicy peanut sauce.

    • Cold Peanut Noodle Salad
    • Vegetarian Mason Jar Salad
    • Mediterranean Pearl Couscous Salad
    • Vegetarian Red Curry Noodles (One Pot)

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Overhead view of white bowl filled with spring roll ingredients
    Print Recipe
    5 from 2 votes

    Spring Roll Bowls with Peanut Sauce

    Crispy, crunchy deconstructed spring rolls made with fresh veggies and sesame tofu. Topped with a savory peanut sauce.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    Bowl Ingredients

    • 8 ounces dry udon noodles
    • 2 teaspoons toasted sesame oil divided
    • 1 block (14-16 ounces) extra firm tofu
    • 1 tablespoon soy sauce
    • 2 cups shredded purple cabbage from ½ purple cabbage, see note #1
    • 1 medium cucumber sliced
    • 1 cup shredded carrots see note #2
    • 1 cup frozen edamame thawed, see note #3
    • 1 tablespoon sesame seeds
    • lime wedges and 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 for thinning

    Instructions

    • Cook the udon noodles according to package instructions. Drain and rinse under cool running water until cold. Toss with 1 teaspoon sesame oil and set aside.
    • While the noodles are cooking, prep the tofu. Slice the extra firm tofu into thin squares (about 1 cm thick). Pat pieces of tofu gently with a cloth or paper towel to remove external moisture.
    • In a large skillet, heat one teaspoon sesame oil over medium heat. Once hot, layer the tofu slices evenly in the skillet. You may need to do 2 rounds of sautéing, depending on your skillet size. Sauté until lightly browned, then flip. This will take about 3-4 minutes on each side.
    • To make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar and sesame oil. Add water or veg broth one tablespoon at a time to thin. It should be an easily drizzle-able consistency.
    • Assemble the bowls: Divide all ingredients between 4 bowls (tofu, edamame, noodles, cabbage, carrots, cucumber). Drizzle each serving with peanut sauce. Serve topped with sesame seeds, fresh chopped cilantro and a lime wedge. Enjoy cold.

    Video

    Notes

    1. Shredded carrots: I buy preshredded carrots, but you can also grate large carrots or chop into matchsticks.
    2. Purple cabbage: This can also be bought preshredded, but I usually buy a large head of cabbage and slice it. To do this, slice the cabbage into thin strips, then chop into smaller pieces. 
    3. Frozen edamame: Find labeled as "mukimame" in the freezer aisle. This means shelled edamame. I let it thaw at room temp while I'm prepping the other ingredients. You can also zap it in the microwave for 1-2 minutes to thaw more quickly.
    4. Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Store peanut sauce in a separate container.
    5. For meal prep: Divide all ingredients, except for the sauce, between four bowls or jars. Store the sauce and any other condiments (sesame seeds, lime wedges) in a separate container.

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    Serving: 1servingCalories: 302kcalCarbohydrates: 33gProtein: 14gFat: 14gSaturated Fat: 2gSodium: 452mgPotassium: 561mgFiber: 6gSugar: 8gVitamin A: 5880IUVitamin C: 31.2mgCalcium: 88mgIron: 2mg

    Recipe note: This recipe was originally shared January 2019. It was updated with new photos, a video and addition tips May 2021. The recipe was slightly adjusted for portion sizes.

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    Reader Interactions

    Comments

    1. Nicki

      June 27, 2022 at 7:57 pm

      Wonderful recipe! Easy and fast to prepare, and filling as well. Will definitely make this one again. Thank you!

      Reply
      • Cassidy Reeser

        June 28, 2022 at 12:58 pm

        Thanks for the review! 🙂

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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