Vietnamese Spring Roll Bowl

• Tofu(400 g)
• Rice Noodles(200 g)
• Carrot(2)
• Cucumber(1)
• Lettuce(1)
• Fresh mint(15 g)
• Coriander(15 g)
• Roasted peanuts(60 g)
• Lime(2)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Maple syrup(1 tbsp)
• Sesame oil(1 tbsp)
• Garlic(1 clove)
• Rapeseed Oil(1 tbsp)
• Cornflour(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Pat the {Tofu} dry, then cut into bite-size pieces. Peel the {Carrot} into ribbons or shred it, halve and slice the {Cucumber}, shred the {Lettuce}, and roughly chop the {Fresh mint} and {Fresh cilantro}.

   ~8 min

2. 2

   Whisk the juice of {Lime} with {Soy sauce}, {Rice Vinegar}, {Maple syrup}, {Sesame oil}, and finely grated {Garlic} until combined.

   ~4 min

3. 3

   Cook the {Rice Noodles} according to the pack instructions until just tender. Drain, rinse under cold water, and toss with a little of the dressing to stop them sticking.

   ~4 min

4. 4

   Toss the {Tofu} with {Cornstarch}, {Salt}, and {Black pepper}. Heat the {Vegetable oil} in a large pan and cook the tofu for 6 minutes, turning a few times, until golden and crisp at the edges.

   ~6 min

5. 5

   Divide the noodles between bowls and add the {Lettuce}, {Carrot}, {Cucumber}, cooked {Tofu}, {Fresh mint}, and {Fresh cilantro}. Spoon over the dressing and scatter with chopped {Roasted peanuts}.

   ~5 min