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!
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!
- 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
- 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
- Cook the udon noodles according to package instructions. Drain and rinse in cold water to cool. Toss with sesame oil and set aside.
- 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.
- 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.
- 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.
For best quality, keep refrigerated in closed containers for 3-4 days. Enjoy cold.
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).
You don't need to press the tofu for this recipe but you definitely can press it if you want firmer tofu.
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Spring Roll Bowls with Peanut Sauce
- 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
- 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
- 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.
- Shredded carrots: I buy preshredded carrots, but you can also grate large carrots or chop into matchsticks.
- 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.
- 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.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Store peanut sauce in a separate container.
- 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.
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.