Description
The Sesame Spring Roll Bowl is like a deconstructed fresh spring roll. It’s a simple, high-protein 30-minute meal featuring crunchy sesame crusted tofu, fresh veggies and a satisfying peanut sauce.
Ingredients
Units
Scale
- 400g tofu
Tofu Batter 1:
- 1/2 cup all-purpose flour
- Salt and pepper
- 2 tbsp Nutritional yeast
- 1/4 cup soy milk
Tofu Batter 2:
- 1/2 cup sesame seeds (I use both white and black sesame seeds)
Peanut Sauce:
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice/ rice vinegar
- 1 tbsp sugar
- 1 tsp minced ginger
- 1 tsp minced garlic
- Water from cooking the rice noodles (adjust to thin out the sauce to your liking, I used about 3 tbsp)
Other ingredients:
- 200g rice noodles
- 1 carrot (thinly sliced)
- 1 cucumber (thinly sliced)
- Cilantro
Instructions
Prep:
- Pat dry the tofu with a paper towel and slice into triangles.
- Mix the first batter ingredients and cover the tofu in it.
- Roll the first-batter-coated tofu in the second batter of sesame seeds.
Cook:
- Air fry the tofu for 20 minutes - spraying oil and turning once halfway.
- Make the peanut sauce by mixing all ingredients in a bowl and microwaving for 1 minute.
- Prepare the rice noodles as instructed on the package, then rinse and drain.
- Layer noodles, veggies, cilantro, and drizzle with peanut sauce in a bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Airfrying, Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1
- Calories: 902
- Sugar: 20g
- Sodium: 728mg
- Fat: 43.9g
- Saturated Fat: 7.6g
- Carbohydrates: 94.1g
- Fiber: 15.9g
- Protein: 43.6g
- Cholesterol: 0mg