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Peanut glazed tofu bowl on the counter with garnishes like cilatro, chopped nuts and limes surrounding

Spring Roll Salad with Peanut Glazed Tofu

Colorful noodle bowls made with peanut glazed tofu, ginger lime dressing, and crisp veggies. Inspired by Vietnamese Salad Rolls, but without the rice wraps! This vegan and gluten-free dish comes together in 30 minutes. Leftovers make for a healthy lunch the next day.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

Peanut Glazed Tofu

  • 12 oz extra firm tofu, cubed (¾ to 1-inch)
  • 4 teaspoons tamari, divided
  • 4 teaspoons cornstarch (or arrowroot powder)
  • 2 tablespoons smooth natural peanut butter (unsalted)
  • 1 tablespoon lime juice
  • teaspoons coconut sugar (or brown sugar or cane sugar)
  • 1 teaspoon Sriracha
  • ¼ teaspoon garlic powder

Ginger Lime Dressing

  • ¼ cup lime juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons grapeseed oil (or other neutral oil)
  • 1 tablespoon tamari
  • 2 teaspoons coconut sugar (or brown sugar or cane sugar)
  • 1 teaspoon toasted sesame oil
  • ¾ teaspoon finely grated fresh ginger

Noodle Salad

  • 7 oz dried rice vermicelli noodles (see note 1)
  • 2 carrots
  • 1 cup shredded red cabbage
  • ½ a English cucumber, chopped
  • 4 leaves lettuce
  • ½ cup cilantro leaves (whole or chopped)
  • cup mint leaves (whole or chopped)
  • 2 scallions/green onions, thinly sliced
  • Chopped peanuts (for garnish, optional)

Instructions

Peanut Glazed Tofu

  • Preheat: Preheat oven to 425°F (220°C).
  • Bake tofu: Add tofu to a parchment-lined baking sheet. Drizzle 1 teaspoon of the tamari over tofu. Using your hands, toss to coat. Sprinkle cornstarch over tofu, toss to coat. Bake for 15 minutes.
    12 oz extra firm tofu, cubed (¾ to 1-inch), 4 teaspoons tamari, divided, 4 teaspoons cornstarch
  • Make peanut sauce: In a medium bowl, stir together peanut butter, remaining 1 tablespoon of tamari, lime juice, sugar, Sriracha, and garlic powder until smooth.
    4 teaspoons tamari, divided, 2 tablespoons smooth natural peanut butter, 1 tablespoon lime juice, 1½ teaspoons coconut sugar, 1 teaspoon Sriracha, ¼ teaspoon garlic powder
  • Sauce and bake: Brush half of the peanut sauce (about 2 tablespoons) all over the tofu. Return tofu to oven, bake until the edges turn slightly golden brown, 5 to 7 minutes.
  • Coat tofu: Add baked tofu to the bowl of remaining peanut sauce. Toss until well coated.

Ginger Lime Dressing

  • Make dressing: In a small jar combine lime juice, rice vinegar, grapeseed oil, tamari, sugar, sesame oil, and ginger. Shake vigorously to mix.
    ¼ cup lime juice, 3 tablespoons rice vinegar, 2 tablespoons grapeseed oil, 1 tablespoon tamari, 2 teaspoons coconut sugar, 1 teaspoon toasted sesame oil, ¾ teaspoon finely grated fresh ginger

Noodle Salad

  • Soak noodles: Add noodles to a large heatproof bowl. Pour hot water (from a kettle) into the bowl, until the noodles are submerged. Cover the bowl with a plate or baking sheet and let soak until tender, 3 to 5 minutes. Drain noodles in a colander, rinsing with cold water until noodles are no longer hot. Drain thoroughly.
    7 oz dried rice vermicelli noodles
  • Prep carrots: Peel carrots. Then, run the vegetable peeler down the length of the carrot, to create long carrot strands. (Alternatively, cut into matchsticks.)
    2 carrots
  • Assemble: Return noodles to the large bowl. Pour half of the ginger lime dressing (about cup) over noodles. Toss to coat. Divide noodles into bowls. Top with carrots, cabbage, cucumber, lettuce, cilantro, mint, and scallions. Drizzle with the remaining dressing. Add peanut glazed tofu and sprinkle with peanuts (if using).
    1 cup shredded red cabbage, ½ a English cucumber, chopped, 4 leaves lettuce, ½ cup cilantro leaves, ⅓ cup mint leaves, 2 scallions/green onions, thinly sliced, Chopped peanuts

Notes

  1. Vermicelli noodles: For this recipe, we prefer using vermicelli noodles made from rice. Mung bean varieties are also available (often labelled as "glass noodles" or "cellophane noodles"). While you can substitute mung bean noodles in a pinch, they'll be a bit less firm than the rice noodles.
 

Nutrition

Calories: 410kcal | Carbohydrates: 59g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 798mg | Potassium: 538mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6245IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 3mg