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Tofu and Veggie Spring Roll Bowls with Peanut Sauce

Cassidy
  • 20 minutes
  • Serves 4

INGREDIENTS

2 cups

Cabbage, purple

1 cup

Carrots

1

Cucumber, medium

1 cup

Edamame, frozen

1

Lime and fresh cilantro

1

block Tofu, extra firm

2 tbsp

Water or vegetable broth

1/4 cup

Peanut butter, creamy

1 1/2 tbsp

Soy sauce, reduced sodium

4 oz

Udon noodles, dry

1 tbsp

Sesame seeds

1 1/2 tbsp

Rice wine vinegar

2 tsp

Sesame oil