Spring Roll Bowls with Peanut Sauce

5 from 2 votes

Crispy, crunchy deconstructed spring rolls made with fresh veggies and sesame tofu. Topped with a savory peanut sauce.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: vegan

Diet: Vegetarian

Servings: servings

Calories: 580kcal

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.
Add a thin layer of canola oil to a large skillet over medium heat. Once hot, layer the tofu slices evenly in the skillet. You may need to do 2 rounds of sautéing, depending on skillet size. Drizzle with 1 tablespoon soy sauce. Sauté until golden, then flip. This will take about 5-6 minutes on each side.
To make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, optional chili garlic sauce, honey, 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 2-4 bowls (tofu, edamame, noodles, cabbage, carrots, cucumber). Drizzle each serving with peanut sauce. Serve topped with sesame seeds, fresh chopped cilantro, roasted peanuts, and a lime wedge.
Enjoy immediately, or cover and chill all ingredients in the fridge for 1 hour before assembling and serving.

Shredded carrots: I buy preshredded carrots, but you can also grate large carrots or chop into matchsticks.
Red cabbage: This can also be bought pre-shredded, 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. Leftover cabbage can be turned into quick pickled red cabbage.
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 3-4 bowls or jars. Store the sauce and any other condiments (sesame seeds, lime wedges) in a separate container.