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Spring Roll Noodle Bowls with Peanut Sauce

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 bowls


For Noodle Bowl

  • 1 14 oz pack rice noodles
  • 2 12 oz packs extra firm tofu
  • 1 large carrot
  • 1 white or red onion
  • 2 avocados
  • 2 cups mixed lettuce

For Peanut Sauce

  • 1/4 cup peanut butter
  • 1/4 cup sriracha
  • 3 tbsp maple syrup
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil


  • Preheat oven to 425 F.
  • Add 4 cups of water to a saucepan and bring to boil. Reduce heat to a simmer. Then, add in the rice noodles and cook for about 5-8 minutes until noodles soften. Then remove from heat, drain, and set aside.
  • Drain and press the packs of tofu. Chop into small cubes and place on a baking tray. Coat in olive oil and bake for 15 minutes. Then flip the tofu over and coat in teriyaki sauce. Bake for another 10-15 minutes, adding extra teriyaki sauce if necessary.
  • Using a cheese grater, shred the carrot. Chop the cucumber and onion. Slice the avocado.
  • While the tofu is baking, prepare the peanut sauce. Heat up the peanut butter until it is a liquid consistency. Then in a small bowl, mix together all the ingredients until the sauce is smooth and creamy.
  • Once tofu is done cooking, combine noodles, tofu, cucumber, lettuce, onion, and avocado into a bowl. Top with the peanut sauce and sesame seeds and serve.