I love a good spring roll and even though they are easy enough to prep, every time I buy the ingredients, the rolling and assembling sound too time consuming. Yet, here I was again this week with a bunch of yummy, fresh ingredients and high hopes this would be the week I pull it together and roll up some spring rolls.
Wrong. So wrong.
I prepped all the ingredients day before and when it rolled around (see what I did there) to create a dipping sauce and assemble some spring rolls, my day went kapooey and said ingredients ended up in a giant bowl drizzled with store bought peanut sauce.
Sometimes plan B works better than the original plan and this is definitely one of those times. This bowl is crunchy, refreshing and oh so easy to toss together. You can simplify it by using homemade ingredients like homemade peanut sauce or shredding carrots and cabbage yourself, or grab the store bought equivalents. I ended up using Sky Valley Organic Thai Peanut sauce and it’s delicious. I’m not sure I’ll ever make my own peanut dressing again because the time to flavor ratio is on brand for my ‘healthy recipes for busy Moms’ focus.
This recipe makes a giant batch perfect to enjoy throughout the week. I recommend storing the salad only and topping with the dressing and sliced almonds just before serving to extend the freshness of this yummy noodle salad.
Ingredients
- 1 package extra firm tofu
- 1 T reduced sodium gluten free soy sauce
- 1/2 T pureed garlic
- 1/2 T pureed ginger
- 1 tsp. Avocado oil
- 1 package miracle noodles or rice noodles
- 2 persian cucumbers
- 1 red bell pepper
- 1 large carrot
- 1 cup shredded red cabbage
- 3/4 cup edamame
- 1/2 cup cilantro
- Peanut sauce of choice (I love Sky Valley organic Thai peanut sauce) or make your own.
- 1/4 cup sliced almonds
Directions
1. Prepare tofu by straining excess liquid then placing on paper towels. Add additional paper towels on top of tofu and add a weight such as a heavy cookbook or a cast iron pan to squeeze out excess moisture. Allow to sit for thirty minutes. Meanwhile prepare the tofu marinade and remaining ingredients.
2. Preheat oven to 400. Line a baking sheet with parchment paper.
3. Prepare the marinade by mixing soy sauce, oil, ginger and garlic and mixing well. Set to the side.
4. Core red bell pepper. Julianne bell pepper, carrot and cucumber. Set to side.
5. Remove tofu from paper towels and transfer to a cutting board. Slice tofu into bite sized pieces. Add tp marinade bowl and mix well until fully coated. Bake at 400 for 30 minutes. Allow to cool for ten minutes.
6. Add noodles, tofu, vegetables, edamame and cilantro to a large bowl and mix well.
7. Serve to a bowl and top with peanut dressing and sliced almonds.
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