Spring Roll Bowls with Crispy Tofu
Ingredients
Spring roll bowls
- carrots
- cucumber
- purple cabbage
- red pepper
- miracle noodle spaghetti
- cilantro
- basil
- mint
- peanuts
Crispy baked tofu
- extra firm tofu
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Bragg liquid aminos
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce
- 1 teaspoon arrowroot powder or cornstarch
Sweet chili garlic sauce
- 1 lime, juiced
- 3 tablespoons rice vinegar
- 1/4 cup water
- 3 tablespoons Bragg liquid aminos or soy sauce
- 1/4 cup agave or sweetener of choice
- 1 tablespoon chili garlic sauce
- 1 teaspoon garlic minced or granules
- 2 tablespoons peanut butter or PB2 (optional)
Preparation
Preheat oven to 400. Prep tofu by pressing and coating with remaining ingredients and spread on parchment lined baking sheet. Bake for 30-40 minutes until desired crispness is reached.
Add all ingredients for sauce to a blender or whisk by hand until well combined. Transfer to small sauce pan and bring to a simmer. Let reduce until thickened.
Place remaining ingredients for bowls in serving dishes or storage for the week. Serve topped with sauce, crispy tofu and chopped peanuts.
