Prep: 10 minutes, Cook: 5 minutes, 15 minutes total
Serves 4
Ingredients:
- 4-ounces (114g) dry linguine rice noodles
- 16-ounces (420g) extra firm tofu (drained and cut into 1 inch cubes)
- 1 tablespoon (14g) reduced sodium soy sauce
- 1 large (309g) cucumber (sliced)
- 2 cups (152g) shredded purple cabbage
- ¾ cup (68g) matchstick carrots
- ½ cup (36g) scallions (sliced)
- Freshly ground black pepper, to taste
- Fresh cilantro, for garnish
Peanut sauce:
- 2 tablespoons (28g) reduced sodium soy sauce
- 2 tablespoons (32g) creamy peanut butter
- 1 tablespoon (14g) rice vinegar
Instructions:
- Cook noodles according to package instructions. Drain and set aside.
- Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Once hot, add cubed tofu.
- Drizzle tofu with 1 tablespoon soy sauce. Sprinkle with freshly ground black pepper to taste.
- Cook tofu for 4-5 minutes total. Turn with a spatula when golden.
- To make the peanut sauce, add the peanut butter, 2 tablespoons soy sauce, and rice vinegar to a small bowl and whisk until smooth.
- To assemble the spring roll bowls: Divide bowl ingredients evenly between four bowls and top with peanut sauce. Garnish with cilantro, as desired. https://www.macrostax.com/recipes/tofu-spring-roll-bowl/
