Vegan Spring Roll Bowl with Tamarind Dressing

Vegan Spring Roll Bowl with Tamarind Dressing

ATTRIBUTES:  Vegan, vegetarian, lunch, dinner, healthy, fresh, gluten free

PRODUCT USED: Saha Thai Pad Thai Base™

PREP TIME: 10-15 minutes COOK TIME: 8-10 minutes

SERVES: 4-6

Ingredients:

 For Tofu -

• 12 oz (360 g) extra firm tofu
• 3/4 cup (180 ml) Saha Thai Pad Thai Base™
  
• 2 tbsp (15 ml) sesame seeds
• 1 tbsp (15 ml) lime juice
  

For Noodle Bowl -

• 6 oz (180 g) rice noodles
• 2 mini cucumbers, halved lengthwise and thinly sliced
• 1 medium carrot, julienned
• two mini bell peppers, thinly sliced
• 1 medium avocado, quartered lengthwise and thinly sliced
  
• 1/4 cup (60 ml)  Saha ThaiPad Thai Base™
• 2 tbsp (30 ml) lime juice
• 1/4 cup (60 ml) coarsely chopped cilantro
• 1/4 cup (60 ml) sliced green onion
• 1 tbsp (15 ml) sesame seeds
  

Directions:

1. Drain the tofu and pat dry with paper towels. Cut into 1 cm thick slices. Prepare the sliced vegetables.
2. To marinate the tofu, combine the Saha Thai Pad Thai Base™, lime juice and sesame seeds in a large bowl and mix well. Cover the tofu slices with the marinade and set aside. This can be done the day before.
3. While the tofu is marinating, cook the rice noodles according to the package directions, drain and set aside to cool.
4. While the noodles are cooling, prepare the tamarind dressing. Combine the second quarter cup of Saha Thai Pad Thai Base™, lime juice,  and sesame seeds in a large bowl and mix well.
   
5. Pre heat a grill or broiler to "medium-high". Remove the tofu from the marinade and shake off excess marinade. Cook for 2-3 minutes per side, or until well marked or browned.
6. Distribute the noodles evenly between the bowls and top with the various sliced vegetables and marinated, grilled tofu. Drizzle generously with the tamarind dressing, sprinkle with green onions and cilantro and serve.