Vegetarian Spring Roll Bowls


We're finally all moved into our new place. On one of our first full nights there we made this recipe. Temperatures were starting to get warmer and I liked the simplicity of only cooking the tofu. You can serve this recipe hot or cold, but I enjoyed it best served cold.

Adapted and Inspired by Pinch of Yum.

Sweet Garlic Lime Sauce
-3 cloves garlic
-2 tablespoons rice vinegar
-1/4 cup honey
-1/4 cup soy sauce
-1/3 cup lime juice
-1/3 cup vegetable oil

12 ounces of udon noodles
-1 package of extra firm tofu, drained, pressed, and cut into cubes
-1/2 cup fresh basil
-1/2 cup fresh mint
-1/2 cup fresh parsley
-3 serrano peppers, sliced
-1/4 cup chopped peanuts
-2 avocados sliced
-3 carrots, shredded
-1 yellow bell pepper, diced
-1 red bell pepper, diced
-1/2 a cucumber, diced
-1 mango, diced

In a large bowl add the udon noodles and cover them with cold water, set aside until all of the other steps are complete -- by that time the noodles will be softened and ready to eat.  Mix together all of the ingredients for the sauce and set aside.

In a large skillet over medium heat, heat a small amount of oil and then start browning the cubes of tofu. With all of the other ingredients, you'll only need to season the tofu with salt and pepper.

One all of the tofu has been browned, drain the water out of the bowl of udon noodles. Add the shredded carrots, bell peppers, cucumber, mango, and all three herbs to the bowl. Toss to combine everything and pour in the sweet garlic lime sauce.

Portion the noodle mixture into bowls and then top each with sliced serranos; chopped peanuts; avocado; and tofu. I added some black sesame seeds for a contrasting color, but they aren't needed if you don't have them on hand.


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