These crispy, crunchy deconstructed veggie spring roll bowls are packed with plant-based protein and drizzled with a creamy peanut sauce. Perfect for meal prep lunches!
You’ll love the cool, refreshing crunch of these nutrient-packed spring roll bowls. Tofu spring rolls with peanut dipping sauce are one of my go-to pre-made Trader Joe’s meals.
Since I’m absolutely worthless at rolling up spring rolls (unless you count rolling the spring roll up and never setting it down so that it doesn’t fall apart), I decided to take matters into my own hands and make:
Tofu and Veggie Spring Roll BOWLS!
Deconstructed spring rolls
Behold, all of the delicious ingredients in traditional spring rolls (and maybe a few more) mixed up into a bowl. Top with peanut sauce and you’re all set.
These bowls rely on sesame oil for big flavor in the creamy peanut sauce. We’ll also top the bowls with sesame seeds to really emphasize the sesame oil!
What is sesame oil?
Sesame oil is a sesame-seed derived oil used in many different Middle Eastern, Asian and African cuisines. A little bit goes a long way with sesame oil, thanks to its strong toasted flavor.
In this recipe we’ll saute thinly sliced tofu in sesame oil until its nice and crispy.
Pro tip: Start sauteing the tofu while you prep the other ingredients. A little bit of multitasking cuts down on the meal prep time by 10 minutes.
- A double dose of plant-based protein. Edamame and pan-fried sesame tofu are both whole-food sources of soy. Tofu and edamame are low calorie, nutrient-dense protein sources. Learn more about tofu.
- Refreshing crunch. Purple cabbage, shredded carrots, and sliced cucumbers contribute crunch and refreshing flavor.
- Udon noodles. These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free.
- Peanut sauce. A savory, creamy peanut sauce like the kind used for dipping spring rolls.
How to make peanut sauce
The peanut sauce is simple but flavorful. It too uses a dash of sesame oil, in addition to peanut butter, rice wine vinegar, soy sauce, and water. Just mix these ingredients together until a smooth, creamy sauce forms. Ta-da! Peanut sauce.
Tofu and Veggie Spring Roll Bowls with Peanut Sauce
Tofu and Veggie Spring Roll Bowls
- 1 block (14-16 ounces) extra firm tofu
- 1 teaspoon sesame oil
- 4 ounces dry udon noodles
- 2 cups shredded purple cabbage
- 1 medium cucumber, sliced
- 1 cup shredded carrots
- 1 cup frozen edamame
- 1 tablespoon sesame seeds (optional)
- lime and fresh cilantro for topping
- 1/4 cup creamy peanut butter
- 1 and 1/2 tablespoons reduced sodium soy sauce
- 1 and 1/2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water or vegetable broth
- Cook the udon noodles according to package instructions.
- While the noodles are cooking, prep the tofu. Slice the extra firm tofu into thin squares (about 1 cm thick). Heat the sesame oil over medium heat in a large skillet. Layer the tofu slices evenly in the skillet; you may need to do 2 rounds of sauteing, depending on your skillet size. Saute until lightly browned, then flip. This will take about 5 minutes on each side.
- While the tofu is sauteing, prep the cabbage, carrots, and cucumber. Heat the edamame according to package instructions.
- For meal prep, assemble the ingredients into four different containers.
- Mix the peanut sauce together in a small bowl. Drizzle over the spring roll bowls. Sprinkle with sesame seeds, a squeeze of lime, and fresh chopped cilantro. Enjoy!