These spring roll bowls with crispy tofu are a healthy, vegan and easy to throw together! It’s like enjoying a fresh spring roll, in a bowl!
Who here is a fan of Vietnamese spring rolls? You know, the fresh rolls wrapped in rice paper loaded with noodles and veggies and peanut butter sauce on the side, THOSE.
Fresh spring rolls are one of my favourite snacks, and always something I order when I see them on the menu in a Vietnamese restaurant. I love making these rolls at home too sometimes, though other times I don’t have the patience to roll everything up together.
So these bowls are that perfect compromise of being able to enjoy all the flavours I love in a fresh spring roll, without having to actually roll anything up! (Yay for being lazy!)
I’m also a big fan of Buddha bowls too. They’re just so much to make, eat and pretty to look at. Some other favourite tofu bowl I love to make include these banh mi bowls with sticky tofu and these tofu satay bowls with cauliflower fried rice.
A few notes on this recipe:
Firstly, let’s talk tofu.
There are two ways you can get super duper extra crunchy crispy tofu. 1. You can fry it up in a pan with a bunch of oil, or 2. You can bake it to ultimate crispy perfection. For this recipe, we’re going with method 2. Now there are a few little tricks to making sure you’re tofu comes out really crispy.
First of all, you want to make sure you are using extra firm tofu. This tpye of tofu already has the least amount of liquid in it, and less liquid=more crispy! Next, you want to make sure to squeeze out as much liquid as possible from the tofu. I like to press mine between a couple of paper towels, but you can also use a dish towel and even leave a heavy book on top of it for 10 minutes to help squeeze out as much moisture as possible.
Lastly, comes the key ingredient to extra crispiness. Cornstarch! Don’t skip out on this step. The coating will help give the tofu that extra crispy crunch!
I use regular rice noodles for this recipe, but you can use brown rice noodles, rice, quinoa…etc. instead. Anything you like really! If I’m going for a nice presentation, (like in these photos) I’ll place all the ingredients separately in the bowl. But if I’m just eating this for a quick lunch, (no photos required!) I like to just toss everything up together in a big bowl and top off it of with the tangy peanut butter sauce and sesame seeds like a big fresh noodle salad.
These spring roll bowls with crispy tofu are:
- Gluten-free (*just use gluten-free soy sauce)
- Fresh & light
Your new favourite fresh & light noodle bowl!
- 1/2 pack extra-firm tofu
- 2 tsp soy sauce
- 2 tsp cornstarch
- 7 oz rice noodles
- 1/2 cucumber, peeled
- 1 large carrot, shredded
- 1/2 cup red cabbage, shredded
- 1 red pepper, sliced
- a few sprigs of fresh mint
Tangy peanut sauce:
- Preheat the oven to 400 degrees and line a baking pan with parchment paper
- Squeeze as much liquid as possible out of the tofu between two paper towels, then cut into cubes and toss in a bowl with soy sauce, and then the cornstarch until evenly coated.
- Spread the tofu out on the baking pan and bake for 25-30 minutes until golden brown, flipping the pieces halfway through.
- Next prepare the sauce by combining the peanut butter, vegetable broth, soy sauce, maple syrup, sesame oil, lime and chilli flakes in a small pot on medium heat. Mix until everything is melted and combined, then remove from heat.
- Assemble the bowls by layering the noodles on the bottom, and tofu and veggies on top.
- Top with the tangy peanut butter sauce.
I like to toss the tofu in 2 tbsp of the peanut butter sauce before adding them to the bowl so they’re evenly coated with sauce.
You can toss everything together in a large bowl with the sauce to make this into a noodle salad.
If you’re noodles stick together, coat them in a little bit of water or oil
Keywords: spring roll bowls, how to make crispy tofu
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