Sesame Spring Roll Bowl

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

400g tofu

1/2 cup all-purpose flour

Salt and pepper

2 tbsp Nutritional yeast

¼ cup soy milk

1/2 cup sesame seeds (I use both white and black sesame seeds)

2 tbsp peanut butter

1 tbsp soy sauce

1 tbsp lime juice/ rice vinegar

1 tbsp sugar

1 tsp minced ginger

1 tsp minced garlic

Water from cooking the rice noodles (adjust to thin out the sauce to your liking, I used about 3 tbsp)

200g rice noodles

1 carrot (thinly sliced)

1 cucumber (thinly sliced)

Cilantro

Directions

Prep

Pat dry the tofu with a paper towel and slice into triangles.

Mix the first batter ingredients and cover the tofu in it.

Roll the first-batter-coated tofu in the second batter of sesame seeds.

Cook

Air fry the tofu for 20 minutes - spraying oil and turning once halfway.

Make the peanut sauce by mixing all ingredients in a bowl and microwaving for 1 minute.

Prepare the rice noodles as instructed on the package, then rinse and drain.

Layer noodles, veggies, cilantro, and drizzle with peanut sauce in a bowl.

Nutrition

• Serving Size: 1
• Calories: 902
• Total Fat: 43.9g
• Saturated Fat: 7.6g
• Cholesterol: 0mg
• Sodium: 728mg
• Total Carbohydrate: 94.1g
• Dietary Fiber: 15.9g
• Total Sugars: 20g
• Protein: 43.6g