Spring Roll Tofu Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodle bowls packed with crispy tofu, fresh vegetables, herbs, and an almond-based sauce echoing spring roll flavors. A light, refreshing meal that's make-ahead friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup natural almond butter (or peanut butter/sunflower butter)
- ¼ cup reduced sodium tamari (or soy sauce/coconut aminos)
- 2 tablespoons rice wine vinegar (or lime juice)
- 1 tablespoon coconut sugar (or pure maple syrup)
- 1 teaspoon sesame oil
- 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
- 1 teaspoon fresh minced garlic (or ½ teaspoon garlic powder)
- water to thin
- 16 ounces extra firm tofu (patted dry and cut into 1-inch cubes)
- 1 tablespoon cornstarch
- ½ tablespoon extra virgin olive oil
- 6 ounces vermicelli rice noodles (or preferred noodles)
- 2 cups chopped romaine (about 7 ounces)
- 2 cups shredded red cabbage (about 1 small head )
- 1½ cups shredded carrots (about 3 large carrots)
- 1 bundle fresh cilantro
- 1 bundle fresh mint
- 4 tablespoons sliced almonds (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1029mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 515mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1029MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.