When things don’t go as they were planned, hold on a minute and make a delicious colourful food bowl instead. Today’s recipe is as simple and quick as it is delicious: vegan summer roll bowl with soy-glazed tofu!
Isn’t it great when you have an excellent plan – but then have to find out that your plan may be excellent indeed, but it can’t be put into action because of some external factors, which you have not even thought about beforehand. For instance, I decided to make summer rolls the other day (I should add here maybe that this was for work, I planned on taking pictures and writing down the recipe). Had bought a cucumber and carrots, a pepper, lots of fresh coriander (you know coriander doesn’t stay fresh for days) and tofu.
I was sure I had rice paper left at home. Came home, had to find out that I did not have rice paper left on my shelves. So, I decided to make summer rolls the next day, ate something else for dinner, and went back into the supermarket the following day to buy rice paper. Funnily, there was no rice paper being sold that day at my local (small) supermarket. So, once again I came home with no rice paper handy.
What they did have at the store, however, was glass noodles. Yay, at least something! My coriander started to wilt already anyway, so I spontaneously decided to make a summer roll bowl instead of „just“ summer rolls using glass noodles for the bowl. Turned out the decision was not so bad!
My summer roll bowl tasted amazing, with the crunchiness of the vegetables, the soft glass noodles, the soy-glazed tofu and delicious peanut chili sauce. In fact, the bowl was such a success that I decided to share the recipe with you on the blog.
If you do not have a spiraliser, simply cut the vegetables into bite-sized pieces or slices. You could substitute the tofu with salmon, prawns or beef, just how you would order your summer rolls in a Vietnamese restaurant!
Vegan summer roll bowl with soy-glazed tofu
For two servings.
For the peanut chili sauce:
3 tbsp peanut butter, I use crunchy
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1/2 red chili
1 pinch ground ginger
Salt and black pepper, freshly ground
For the bowl:
100 g glass noodles or rice noodles
1/2 red pepper
1 bunch coriander
200 g smoked tofu
1 tbsp sesame oil
1 tbsp soy sauce
Sesame seeds, roasted, to serve
Sprouts, to serve
For the sauce whisk together peanut butter, soy sauce, rice vinegar and maple syrup. Deseed and very finely chop chili. Add chili, ginger and salt and pepper to the sauce, stir well.
Add the glass noodles to a large bowl, cover with boiling water and allow to soak for a minute, then drain the noodles (follow package instructions).
Wash cucumber and carrots, slice them into spirals with the help of a spiraliser.
Wash and deseed the pepper, thinly slice it. Peel the avocado, slice it.
Wash and spin-dry coriander.
Place the tofu between two layers of kitchen paper, squeeze out as much liquid as possible. Cut tofu into bite-sized cubes. Heat oil in a small pan, fry the tofu until crispy. Pour over soy sauce, toss the tofu in the sauce and allow the sauce to evaporate.
Arrange glass noodles, vegetables, coriander, tofu and peanut chili sauce in two bowls, garnish with sesame seeds and sprouts to serve.