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!
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.