Deconstructed Spring Roll Salad

• servings: 2 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 cup rice noodles (prepared in accordance with package instructions)

1 cup red cabbage (shredded)

1 carrot (shaved into ribbons)

1/2 cup cilantro or parsley (chopped)

100 g firm tofu (cut into cubes)

2 tbsp peanut butter

1 tbsp hoisin sauce

1/4 cup plant milk (or more for thinner consistency)

crushed peanuts

sriracha

sprouts or microgreens

Directions

Spread tofu on the air fryer tray and let it cook at 375-400F until crispy (about 15 minutes).

Prepare rice noodles in accordance with package instructions. When it's ready, drain excess water and let the noodles cool down.

To make the dressing, combine peanut butter, hoisin sauce and plant milk. Whisk everything together. You can add more milk to thin the dressing if you like.

Add all the ingredients into a mixing bowl, drizzle the dressing over the top and mix everything together.

Top with crushed peanuts, sriracha and greens. Enjoy!