Crispy Tofu Spring Roll Bowl

• Tofu(400 g)
• Rice Noodles(200 g)
• Cabbage(300 g)
• Carrot(2)
• Green Onions(4)
• Garlic(2 cloves)
• Ginger(15 g)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Sesame oil(1 tbsp)
• Maple syrup(1 tbsp)
• Rapeseed Oil(3 tbsp)
• Cornflour(2 tbsp)
• Bean Sprouts(150 g)
• Roasted peanuts(40 g)
• Sesame seeds(2 tsp)optional
• Lime(1)
• Sriracha(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Drain {Tofu} well and pat dry. Tear or cut into bite-size pieces, then toss with {Cornstarch}, {Salt}, and {Black pepper}. Thinly shred the {Cabbage}, julienne the {Carrot}, slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~12 min

2. 2

   Whisk together {Soy sauce}, {Rice Vinegar}, {Sesame oil}, {Maple syrup}, half the {Lime} juice, and {Sriracha} if using. Set aside.

3. 3

   Cook the {Rice Noodles} in a pan of boiling water until just tender. Drain, rinse briefly under cold water to stop the cooking, and toss with a splash of {Vegetable oil} to prevent sticking.

   ~5 min

4. 4

   Heat 2 tbsp of the {Vegetable oil} in a large frying pan over medium-high heat. Cook the {Tofu} for 6–8 minutes, turning a few times, until golden and crisp on the edges.

   ~8 min

5. 5

   Add the remaining {Vegetable oil}, then stir-fry the {Cabbage}, {Carrot}, and white parts of the {Spring Onion} for 2 minutes until just softened but still crunchy. Add the {Garlic}, {Ginger}, and {Bean Sprouts} and cook for 1 minute more. Toss in the noodles and dressing, and mix until everything is glossy and coated.

   ~3 min

6. 6

   Divide into bowls and top with the crisp tofu, green parts of the {Spring Onion}, {Roasted peanuts}, {Sesame seeds}, and the remaining {Lime} cut into wedges for squeezing over.