RECIPES SPRING ROLL BOWL
Recipe and photo courtesy of Cara Carin Cifelli, Creator of Cara’s Kitchen and writer of Vegan Buddha Bowls
INGREDIENTS Peanut Sauce ½ cup (130 g) creamy peanut butter ¼ cup (60 ml) water 2 tbsp (30 ml) tamari or soy sauce 2 tbsp (30 ml) pure maple syrup 2 tbsp (30 ml) lime juice 1 tsp garlic powder Tofu 1 (15.5-oz [439-g]) package extra-firm tofu ¼ cup (55 g) coconut oil1⁄4 cup (60 ml) tamari or soy sauce ½ tsp garlic powder Noodles 8 oz (225 g) dried vermicelli rice noodles Bowls 1 medium-sized green cabbage, thinly sliced 1 cup (40 g) loosely packed chopped fresh mint ¾ cup (30 g) loosely packed chopped fresh basil ½ cup (20 g) loosely packed chopped fresh cilantro 3 medium-sized carrots, peeled and shredded 2 small radishes, thinly sliced 1 medium-sized red bell pepper, seeded and julienned 1 English cucumber, julienned 1 jalapeño pepper, seeded and diced Garnishes Green onion Sriracha Fresh cilantro Crushed peanuts
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greenliving | April 2020
DIRECTIONS
Make the sauce: In a small bowl, vigorously whisk together the peanut butter, water, tamari, maple syrup, lime juice and garlic powder until well combined. If the peanut butter is not at room temperature, warm it in the microwave so it’s easy to blend. Make the tofu: Remove the tofu from the packaging and drain the water. Then wrap the tofu block in a clean towel or several paper towels. Press down to remove as much liquid as possible, and then cut into 1-inch (2.5-cm) cubes. In a large skillet, melt the coconut oil over medium-high heat. Once hot, add the cubed tofu. Let cook for 5 minutes, then toss or flip to another side. Cook for another 5 minutes and then toss or flip once more. Cook for another 3 minutes. Add the tamari and garlic powder and stir well. Remove from the heat and set aside. Make the noodles: Bring a medium-sized saucepan of salted water to a boil. Add the rice noodles and cook according to the package instructions, then drain and run some cold water over them to stop the cooking. Set aside. Make the bowls: In a large bowl, combine the cabbage, mint, basil and cilantro. Toss to mix well, then divide among 4 serving bowls. Divide the noodles and tofu equally among the bowls and top each bowl with the carrots, radishes, bell pepper, cucumber and jalapeño. Add the sauce on top and garnish with green onion, sriracha, cilantro and crushed peanuts. Serve immediately. greenlivingaz.com
