Spring Roll Bowls with Crispy Tofu and Sesame Miso Dressing 📸 by @crowded_kitchen 👈👈
Recipe will be posted below 👇
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1 package rice noodles, cooked according to package directions
8 oz extra firm tofu
1 1/2 tbsp toasted sesame oil
1 tbsp arrowroot or corn starch
2 mini cucumbers, sliced thinly
2–3 radishes, thinly sliced
1 large carrot, julienned
1/2 cup purple (red) cabbage, sliced thinly
1 small mango, peeled and diced
1 small avocado, peeled and diced
3 tbsp chopped peanuts
2 tbsp sesame seeds
2 green onions, sliced thinly
Fresh cilantro and lime wedges for garnish
Sesame Miso Dressing:
¼ cup sesame oil (regular or toasted)
1 tbsp sesame seeds
2 tbsp rice wine vinegar
1 tbsp white miso
2 tbsp tamari
1 tbsp lime juice
1/4 tsp red pepper flakes
1/4 + 1/8 tsp fine sea salt
Drain tofu and pat dry with a towel. If you have time, wrap in towel and press with a heavy object for 30 minutes to remove as much moisture as possible. This results in perfectly crispy tofu, but it’s not completely necessary.
Heat a large sauté pan to medium and add sesame oil. Dice tofu and toss in arrowroot or cornstarch. Toss until well coated. Transfer tofu to pan and cook for a few minutes on each side, until browned and crispy. Don’t crowd the pan – you may have to cook in two batches if you’re using a small pan.
Cook rice noodles according to package directions.
To prepare dressing, whisk all ingredients together. When noodles are finished cooking, toss in about half of dressing.
Assemble bowls with noodles, sliced vegetables, tofu and drizzle with remaining dressing. Garnish with peanuts, sesame seeds, green onion, cilantro and a lime wedge.
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1.Charred asparagus: Heat on high a cast iron or heavy skillet (optional: add a small amount of oil). Add trimmed asparagus pieces to hot skillet in single layer. Cook until lightly charred, about 2 minutes, without moving. Cook about 5 more minutes until crisp-tender and evenly charred. Remove from heat and let sit a minute. Toss with squeeze of fresh lemon and ‘dried herbs of choice. Salt to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Oil-Free Hummus: In high speed blender, blend on high 1-15oz can (or 1-1/2 cups cooked) chickpeas, 1/3 cup aquafaba bean liquid from can (or cooking water), 2 garlic cloves, 1/3 cup tahini, 3-4 tbsp fresh lemon juice, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin. Add more bean liquid if needed and adjust seasoning and salt to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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VANILLA OATS 🌸⠀
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⋆ Almond milk⠀
⋆ 1 tbsp chia seeds⠀
⋆ 1 cup berries (I am loving a combo of blueberries + sour cherries right now 🍒🍒🍒)⠀
⋆ Hemp seeds to serve (a great protein source!) ⠀
⋆ Optional but so worth it: 1 scoop plant based vanilla protein + 1 drop of wild orange essential oil 🍊 (I can’t tell you how good this combo is) ⠀
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Warm, nourishing and keeps me full all morning! So good 🙌🏽⠀
thanks @reregriffith for treating me to thai food for my birthday and making me feel loved ✨💗👯♀️
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DM me if you want the recipe!
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