Vegan Spring Roll in a Bowl!

itdoesnttastelikechicken.com

Beverley Chan

subheading: For the Tofu:

1 (350 g/ 12.3oz) block extra-firm tofu, drained and cut into small cubes (no need to press it)

2 tablespoons soy sauce, (gluten-free if preferred)

1 tablespoon sesame oil, divided (half for cooking)

1 teaspoon garlic powder

subheading: For the Peanut Sauce:

½ cup natural peanut butter

3 tablespoons soy sauce, (gluten-free if preferred)

2 tablespoons lime juice

1 tablespoon brown sugar, (or preferred sweetener)

2 teaspoons fresh ginger, minced or grated

2 cloves garlic, minced or pressed

1 teaspoon sesame oil

1 teaspoon Sriracha or chili garlic sauce, (optional for spice)

1 to 3 tablespoons water

subheading: For the Bowls:

8 oz rice noodles

1 avocado, thinly sliced

1 red bell pepper, thinly sliced

1 mango, thinly sliced

½ cucumber, thinly sliced

1 carrot, peeled and matchsticked

¼ cup fresh basil, roughly chopped

¼ cup fresh cilantro, roughly chopped

¼ cup fresh mint, roughly chopped

Directions at itdoesnttastelikechicken.com

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