These crisp and crunchy noodle bowls are inspired by classic spring roll ingredients and are served with a zesty peanut sauce. 

Servings: 4 servings

Serving Size: 1 bowl (321g)

Prep Time: 10 minutes

Total Time: 15 minutes

Nutrition Facts: 283 calories  / 33.5g carbs  / 17g protein / 9.5g fat

Ingredients:

Bowls:

• 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:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Once hot, add cubed tofu.
3. Drizzle tofu with 1 tablespoon soy sauce. Sprinkle with freshly ground black pepper to taste.
4. Cook tofu for 4-5 minutes total. Turn with a spatula when golden.
5. To make the peanut sauce, add the peanut butter, 2 tablespoons soy sauce, and rice vinegar to a small bowl and whisk until smooth.
6. To assemble the spring roll bowls: Divide bowl ingredients evenly between four bowls and top with peanut sauce. Garnish with cilantro, as desired.

Notes:

1. An equal amount of tamari can be used to make this recipe gluten-free.
2. If a higher protein meal is desired, consider using a high protein tofu such as the one available from “Wildwood Organic” or “Trader Joe’s”.