Meals

Fresh Spring Roll Salad

Name: Fresh Spring Roll Salad
Ingredients: 14 oz extra-firm tofu; 3 tbsp olive oil; ½ cup soy sauce; 1 tbsp rice vinegar; 3 tbsp brown sugar; 3 garlic cloves, pressed or minced; Rice noodles, cooked and rinsed cold; Green onions, chopped; Cilantro, chopped; 2 avocados, sliced; ½ cucumber, sliced; Romaine, spring mix, or baby spinach; ⅓ cup peanut butter; 2 tbsp rice vinegar; 2 tbsp soy sauce; 2 tbsp maple syrup or agave; 1 tbsp toasted sesame oil; 2–3 garlic cloves, pressed or minced; House of Tsang Classic Sauce; House of Tsang Szechuan Spicy; Mai Ploy Sweet Chili Sauce; Sriracha

A fresh spring roll-inspired salad with baked tofu, cold noodles, herbs, vegetables, and peanut sauce.

Ingredients

Baked Tofu

14 oz extra-firm tofu
3 tbsp olive oil
½ cup soy sauce
1 tbsp rice vinegar
3 tbsp brown sugar
3 garlic cloves, pressed or minced

Salad

Rice noodles, cooked and rinsed cold
Green onions, chopped
Cilantro, chopped
2 avocados, sliced
½ cucumber, sliced
Romaine, spring mix, or baby spinach

Peanut Sauce

⅓ cup peanut butter
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp maple syrup or agave
1 tbsp toasted sesame oil
2–3 garlic cloves, pressed or minced

Recommended Sauces

House of Tsang Classic Sauce
House of Tsang Szechuan Spicy
Mai Ploy Sweet Chili Sauce
Sriracha

Instructions

Prepare noodles and oven

Preheat oven to 425°F and start the rice noodles according to package directions. When noodles are done, drain them, rinse under cold water until cool, and drain well.

Dry tofu and make marinade

Drain tofu and wrap it in paper towels while you make the marinade. Mix olive oil, soy sauce, rice vinegar, brown sugar, and garlic in a small bowl.

Cut and marinate tofu

Cut tofu into pieces about 1 × ½ × ½ inch. Pour marinade over tofu and let it sit 5–10 minutes, stirring once or twice so all pieces are coated.

Bake tofu

Line a sheet pan with foil and parchment paper. Spread tofu in an even layer and bake 20–25 minutes, until browned and firm.

Make peanut sauce

Whisk peanut butter, rice vinegar, soy sauce, maple syrup or agave, toasted sesame oil, and garlic until smooth. Thin with a small splash of water only if needed.

Prep salad ingredients

Chop green onions and cilantro, slice cucumber and avocados, and place greens, noodles, vegetables, and tofu in separate bowls for serving.

Assemble

Add greens, noodles, vegetables, baked tofu, and peanut sauce to bowls. Add Szechuan spicy sauce, classic sauce, sweet chili sauce, or sriracha to taste.

Notes

For actual spring rolls, briefly soak rice paper in water and roll the same fillings inside.
A good bowl ratio is peanut sauce plus a spoonful of Szechuan or classic sauce and a smaller spoonful of sweet chili sauce, adjusted to taste.