Spring Roll Bowl (Fresh Healthy Noodle Bowl)

Cook the noodles: Cook 8 ounces rice noodles according to the package directions. I boil mine in water for 3 minutes.Drain and rinse under cold water until cool. Shake off excess water well and transfer to a large mixing bowl. Toss with a teaspoon of oil to prevent sticking.

Prepare the dressing: In a small bowl, whisk together ¼ cup soy sauce, 3 tablespoons lime juice, 2 tablespoons rice vinegar, 3 tablespoons olive oil, 1½ tablespoons maple syrup, 1 small clove garlic (grated), and 1 teaspoon ginger (grated).

Cook the tofu: Pat 14 – 16 ounce extra firm tofu dry well and crumble it into small pieces with your hands.Heat 1 – 2 tablespoons olive oil in a large skillet over medium heat.Add the tofu, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 – 2 tablespoons soy sauce, and black pepper.Cook for 6 to 8 minutes, stirring often, until lightly golden and flavorful.

Toss the salad: Dice or slice 3 – 4 cups mixed vegetables. I used diced cucumber, thinly sliced red cabbage, and halved cherry tomatoes. Add the vegetables, ¼ cup chopped cilantro, ¼ cup chopped peanuts, and dressing to the bowl with the noodles.Toss well until everything is evenly coated.

Assemble and serve: Divide the noodle salad among bowls.Top with the warm tofu, more cilantro and peanuts, and hot sauce if you like.Serve right away.