Spring Roll in a Bowl
Ingredients
- 1 block extra firm tofu
- 1 carrot
- 1 cup frozen shelled edamame
- 1 cup sugar snap peas
- Medium vermicelli noodles
- Spring onions
- Cilantro
- Mung bean sprouts
- Cashew
- Ginger
- Miso paste
- Soy sauce
- Sriracha
- Oil
Instructions
- Squeeze water from the tofu and dice into 1 inch cubes.
- Mix soy sauce, sriracha and oil together and coat tofu cubes with it.
- Air fry the tofu on 400 F for 15 minutes.
- Thinly slice the carrots and sugar snap peas into bite site strips.
- Boil frozen edamame for 5 minutes.
- Chop cilantro and spring onions
- Dry roast 1-2 tablespoons of cashews
- Cook noodles as per instructions
- Prepare a second sauce to use as dressing. Mix soy sauce, grated ginger, miso paste and sriracha.
- Add everything to a bowl, add dressing and mix.