Ingredients
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For the filling (makes about 6 rolls):
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1 block extra-firm tofu, drained and cut into cubes (about 1 pound)
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1/2 cup cooked brown rice vermicelli (you can find this in the frozen section or substitute with your favorite gluten-free pasta)
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1 large carrot, peeled and thinly sliced on the diagonal
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1 small red cabbage, cored and shredded
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1/2 English cucumber, peeled and julienned
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1/4 cup chopped green onions (white and light green parts only)
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1 tablespoon low-sodium soy sauce
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1 teaspoon sesame oil
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1 tablespoon hoisin sauce
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1/2 teaspoon cornstarch mixed with 1 tablespoon water
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For the dressing (whisk together all ingredients until well combined):
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1/4 cup reduced-sodium tamari or gluten-free soy sauce
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2 tablespoons rice vinegar
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1 tablespoon honey
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1 clove garlic, minced
Directions
Sub-title: This kid-friendly, budget-friendly meal combines crunchy vegetables, savory tofu, and tangy sauce for a flavorful and nutritious dinner!
Description: Looking for a fresh and satisfying vegetarian dinner? Look no further than our Vietnamese Tofu Spring Roll Bowls! These easy-to-make bowls are perfect for any occasion, from weeknight dinners to entertaining guests. Each serving packs in plenty of protein, fiber, and vitamins, making them a great choice for families and individuals alike.
Ingredients:
For the filling (makes about 6 rolls):
* 1 block extra-firm tofu, drained and cut into cubes (about 1 pound)
* 1/2 cup cooked brown rice vermicelli (you can find this in the frozen section or substitute with your favorite gluten-free pasta)
* 1 large carrot, peeled and thinly sliced on the diagonal
* 1 small red cabbage, cored and shredded
* 1/2 English cucumber, peeled and julienned
* 1/4 cup chopped green onions (white and light green parts only)
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon sesame oil
* 1 tablespoon hoisin sauce
* 1/2 teaspoon cornstarch mixed with 1 tablespoon water
For the dressing (whisk together all ingredients until well combined):
* 1/4 cup reduced-sodium tamari or gluten-free soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon honey
* 1 clove garlic, minced
Instructions:
Step 1: Prepare the filling: In a large mixing bowl, combine the tofu, rice vermicelli, carrots, cabbage, cucumber, soy sauce, sesame oil, and hoisin sauce. Mix well to coat everything evenly.
Step 2: Heat a non-stick pan over medium heat. Add the cornstarch mixture and stir constantly until thickened, about 1 minute. Remove from heat and set aside.
Step 3: Cook the noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 4: To assemble the rolls, lay out a piece of lettuce leaf on each plate. Scoop about 1/2 cup of the prepared filling onto the center of the leaf. Top with a few tablespoons of the cooked noodles.
Step 5: Whisk the dressing ingredients together in a small bowl until smooth. Drizzle over the top of the filled plates. Garnish with additional green onions, cilantro, and sliced chiles if desired.
Note: For a spicier version, you can increase the amount of sriracha in the dressing.
Difficulty Level: Easy
Serves: 4 people as a main course, or 6 people as a side dish
Nutrition Facts per Serving (without noodles):
Calories: 230 kcal
Carbohydrates: 20 g
Protein: 20 g
Fat: 10 g
Saturated Fat: 1 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 3 g
Trans Fat: 1 mg
Cholesterol: 0 mg
Sodium: 100 mg
Potassium: 400 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 10% DV
Vitamin C: 100% DV
Calcium: 2% DV
Iron: 10% DV
Total Time Needed: 30 minutes for preparation + 10 minutes for assembly
Note: This recipe makes
Steps
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1
Done
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Step 1: Prepare the filling: In a large mixing bowl, combine the tofu, rice vermicelli, carrots, cabbage, cucumber, soy sauce, sesame oil, and hoisin sauce. Mix well to coat everything evenly. |
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2
Done
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Step 2: Heat a non-stick pan over medium heat. Add the cornstarch mixture and stir constantly until thickened, about 1 minute. Remove from heat and set aside. |
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3
Done
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Step 3: Cook the noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside. |
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4
Done
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Step 4: To assemble the rolls, lay out a piece of lettuce leaf on each plate. Scoop about 1/2 cup of the prepared filling onto the center of the leaf. Top with a few tablespoons of the cooked noodles. |
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5
Done
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Step 5: Whisk the dressing ingredients together in a small bowl until smooth. Drizzle over the top of the filled plates. Garnish with additional green onions, cilantro, and sliced chiles if desired. |
