Summer roll, in a bowl
When you want summer rolls, but can’t be bothered, or aren’t able to wrap em up how you like. I present to you, the summer roll, in a bowl.
All the flavours of a summer roll, without the faff.
This is the PERFECT meal prep too, so I never want to hear you say that meal prep is boring.
Recipe, serves 2
THE TOFU
1/2 block firm tofu, finely sliced
4 tbsp soy sauce
2 tbsp rice vinegar
1/2 lime, juiced
1 tbsp honey
Salt and pepper
THE PEANUT SAUCE
1 tbsp deep roast crunchy peanut butter
1 tsp sriracha
2 tsp honey
2 tbsp soy sauce
1 tbsp vinegar
Juice of 1/2 lime
Salt and pepper
1 small clove garlic, crushed, or a sprinkle of garlic powder
THE REST
2 servings vermicelli noodles
1/4 cucumber, julienned
1/4 red cabbage, finely sliced
Small handful mint per bowl
Small handful thai basil per bowl
Optional: finely sliced red chillis
Method
Prep all your ingredients - drain & finely slice your tofu into strips, then add to a bowl and add all your marinade ingredients. Set aside.
Cook your noodles for 8-10 minutes until soft, then drain, cover in 2 tbsp sesame oil, and leave in a container in the fridge until completely cooled.
Whilst your noodles cool, julienne your cucumber & finely slice your cabbage.
Mix all the ingredients for your peanut sauce together, seasoning and adjusting to taste.
When you’re ready to serve, fry off your tofu in some sesame oil until browned on both sides.
Add your noodles to a bowl, with a few pieces of tofu, then top with some cucumber & cabbage, as well as your mint and thai basil.
Serve with your peanut sauce, some fresh mint, peanuts & chopped chillis.
Notes + Variations:
Swap out the tofu for anything you want here - you could use chicken, salmon, beef, or any other fish. You could also swap out the noodles for rice.
