Spring Roll Bowl With Peanut Sauce Recipe

This colorful spring roll bowl with peanut sauce blends vibrant textures and flavors with tender tofu, rice noodles and crisp veggies including carrots, cucumber and cabbage. Fresh herbs and a tangy peanut dressing with subtle heat and optional avocado create an enticing, balanced meal bursting with freshness and satisfying complexity.

I love experimenting with healthy recipes and this Spring Roll Bowl with Peanut Sauce is one of my favorites. In this dish, I combine soft 8 oz rice noodles with firm tofu that’s been pressed and cubed, along with fresh veggies like julienned carrots, thinly sliced red bell pepper and cucumber, shredded red cabbage and a handful of bean sprouts.

I add a mix of fresh mint, cilantro and basil to give it that extra punch of flavor. The peanut sauce is made with natural peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, rice vinegar, honey, and a minced clove of garlic mixed with water to reach just the right consistency.

I also like to top it off with avocado slices and a dash of sriracha if you like a bit of heat. This dish packs a great mix of protein, fibre and healthy fats making it a brilliant vegetarian dinner option.

Why I Like this Recipe

1. I love how fresh and vibrant the mix of veggies is—it makes every bite feel like a burst of flavor and keeps the dish really interesting.
2. I really like that the recipe combines healthy protein from the tofu with the carbs from the rice noodles, making it a pretty balanced meal that fills me up.
3. The peanut sauce is my favorite part—the creamy, tangy, and slightly spicy flavor brings everything together in a way thats just amazing.
4. I appreciate how simple and flexible it is, so I can easily tweak the ingredients or level of heat with sriracha to match my mood every time.

Ingredients

• Rice noodles give light carbs and a soft texture that soaks up sauce well.
• Tofu offers plant protein and a smooth bite that fills you up fast.
• Carrots add crunch and fiber along with a natural, sweet flavor.
• Cucumber brings a crisp, water-rich balance that cools down other heat.
• Peanut butter lends healthy fats with a creamy, nutty taste to the mix.
• Lime juice injects a fresh tangy zing that brightens each bite.

Ingredient Quantities

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 medium carrots, julienned
• 1 large cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups shredded red cabbage
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 1 avocado, sliced (optional)
• 1/2 cup natural peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1.5 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1/4 cup water (or more to reach desired consistency)
• 1 tsp sriracha (optional for heat)

How to Make this

1. First, press your tofu for about 15 minutes to get rid of extra water and then cube it into bite-sized pieces.

2. Bring a pot of water to a boil and cook the rice noodles until they are al dente, then drain and set them aside.

3. While the noodles are cooking, julienne the carrots, thinly slice the cucumber and red bell pepper, and shred the red cabbage.

4. Rinse the bean sprouts and pick off the mint, cilantro, and basil leaves. If you’re using avocado, slice it too.

5. In a small bowl, combine the natural peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup), minced garlic, water and sriracha if you like some heat. Whisk them together until the sauce is smooth and get the consistency you want.

6. Heat a nonstick pan over medium heat and fry the tofu cubes until they are lightly golden and a bit crispy on the outside.

7. In a large bowl, layer your cooked noodles and then arrange the tofu and all the veggies over top.

8. Drizzle the peanut sauce evenly over the bowl so everything starts to mingle well together.

9. Carefully toss the ingredients a bit so the sauce coats the tofu and veggies nicely.

10. Serve immediately and enjoy your spring roll bowl, adding sliced avocado on top if desired for extra creaminess.

Equipment Needed

1. A plate with paper towels for pressing the tofu (you can use a tofu press or a heavy object if one isn’t available)
2. A cutting board for prepping all the veggies
3. A sharp knife to cube, slice, julienne, and shred ingredients
4. A pot to boil water for the rice noodles
5. A colander or strainer to drain the noodles after cooking
6. A small mixing bowl for whisking together all the peanut sauce ingredients
7. A whisk to blend the sauce until it’s smooth
8. A nonstick pan to fry the tofu till it’s lightly golden
9. A large serving bowl to layer the noodles and veggies together before adding the tofu and sauce
10. A stove to heat the pot and the pan

FAQ

Spring Roll Bowl With Peanut Sauce Recipe Substitutions and Variations

• If you cant find rice noodles, try using glass noodles or rice vermicelli. They work pretty good in the bowl.
• You can swap firm tofu with tempeh or even a lean protein like chicken if you’re not strict about keeping it vegan.
• If you’re not into peanut butter, give almond or cashew butter a go – they add a similar creamy texture.
• For the soy sauce, coconut aminos make a decent substitute that’s a bit sweeter and less salty.
• If you dont have lime juice, squeeze some lemon juice instead. It won’t taste exactly the same but will do the trick.

Pro Tips

1. For crispy tofu, make sure you press it long enough. If you want it even crispier, you could try lightly dusting it with a bit of cornstarch before frying.
2. Be careful not to overcook the noodles. Under-cooked noodles will hold up better to the sauce and veggies so they keep that nice chew.
3. When mixing the peanut sauce, add the water slowly until you hit the right consistency. It’s better to add too little at first and then add more rather than having a sauce that’s too runny.
4. Chill your veggies until you’re ready to serve, this keeps them crisp and fresher-tasting when everything gets tossed together.