Tofu and Veggie Spring Roll Bowls

cozypeachkitchen.com

Kissa Batul

I like food in my belly all the time!

subheading: Tofu and Veggie Spring Roll Bowls:

1 block (14 to 16 ounces) extra firm tofu

1 teaspoon sesame oil

4 ounces dry udon noodles

2 cups shredded purple cabbage

1 medium cucumber, sliced

1 cup shredded carrots

1 cup frozen edamame

1 tablespoon sesame seeds (optional)

lime and fresh cilantro for topping

subheading: Peanut Sauce:

¼ cup creamy peanut butter

1 and ½ tablespoons reduced sodium soy sauce

1 and ½ tablespoons rice wine vinegar

1 teaspoon sesame oil

2 tablespoons water or vegetable broth

Directions at cozypeachkitchen.com

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